Cơm Hến Nghệ An

Cơm Hến Nghệ An is a flavorful Vietnamese rice dish featuring tender rice topped with seasoned clams, fresh herbs, and a hint of turmeric. This vegan version highlights the rich umami of mushrooms, providing a delicious and satisfying meal.

Ingredients

• Jasmine rice - 150 grams
• Shiitake mushrooms - 100 grams, finely chopped
• Turmeric powder - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Red chili - 1, finely chopped (optional)
• Lime leaves - 2, finely shredded
• Coriander leaves - 20 grams, chopped
• Spring onions - 2, chopped
• Salt - to taste
• Black pepper - to taste
• Vegetable broth - 500 milliliters

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then soak for 30 minutes.
2. In a pot, bring 500ml of vegetable broth to a boil and add the soaked rice. Reduce heat to low, cover, and cook for 15-20 minutes until rice is tender and liquid is absorbed.
3. While the rice is cooking, heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add minced garlic and sliced shallots, sautéing until fragrant and golden.
4. Add the finely chopped shiitake mushrooms and turmeric powder to the pan. Sauté for about 5-7 minutes until the mushrooms are cooked through and slightly caramelized.
5. Stir in the chopped red chili, lime leaves, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Once the rice is done, fluff it with a fork and divide it between two bowls. Top each bowl with the mushroom mixture.
7. Garnish with chopped coriander leaves and spring onions before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from turmeric and mushrooms.
• High in fiber due to the use of whole grains and vegetables.
• Low in cholesterol, making it heart-friendly.

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