Rice Cakes With Mushrooms and Peppers

May 18, 2023May 18, 20230 2
Rice Cakes With Mushrooms and Peppers, a flavorful and healthy dish
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 cup short-grain rice
1 3/4 cups water , divided
14 ounces chicken broth ( can )
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons peanut oil , divided
1 1/2 teaspoons fresh ginger , minced
2 garlic cloves , sliced thin
1 red bell pepper , cut into thin strips
1 green bell pepper , cut into thin strips
8 ounces mushrooms , quartered ( button , white or baby bella )
4 ounces shiitake mushrooms , sliced ( or other exotic mushroom )
1 teaspoon sesame oil
vegetable oil ( for frying )

Nutrision Information

Servings Per Recipe
4
Calories
360
Sugar
5g
Fat
18g
Rice Cakes With Mushrooms and Peppers is a flavorful and healthy dish that is perfect for a weeknight dinner. The crispy rice cakes are topped with a savory sauce made with mushrooms and bell peppers, which provides a variety of nutrients and flavors to the dish. This dish can be modified to suit individual preferences by using different types of mushrooms or adding additional vegetables such as carrots or broccoli. Overall, this is a hearty and satisfying meal that is also good for you.

Instructions

1.Rinse the rice in a fine-mesh strainer under running water.
2.In a medium saucepan, combine the rice and 1 1/4 cups of water.
3.Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes.
4.In a small bowl, whisk together the chicken broth, soy sauce, sugar, and vinegar.
5.In a separate small bowl, whisk together the cornstarch and the remaining 1/2 cup of water until smooth.
6.In a large nonstick skillet, heat 2 tablespoons of the peanut oil over medium-high heat.
7.Add the ginger and garlic, and stir for about 30 seconds.
8.Add the bell peppers and mushrooms, and stir-fry for about 3 minutes.
9.Stir in the soy sauce mixture and simmer for 1-2 minutes until it thickens.
10.Remove from heat and stir in the sesame oil.
11.In a separate skillet, heat the vegetable oil over medium-high heat until hot.
12.Pat the rice into 8 flat cakes, using wet hands to prevent sticking.
13.Fry the rice cakes for about 3-4 minutes per side, until golden brown and crispy.

PROS

This dish is full of flavor and texture, with crispy rice cakes and a savory sauce.

The mushrooms and peppers provide a variety of vitamins and minerals.

This dish is relatively low in calories and fat.

CONS

Frying the rice cakes makes this dish high in calories and fat.

Some people may find the texture of the rice cakes to be too dense or chewy.

HEALTH & BENEFITS

This dish is a good source of fiber and a variety of vitamins and minerals such as vitamin C, vitamin B6, and folate from the vegetables.
The mushrooms in this dish are a good source of antioxidants and may support immune function and reduce inflammation.

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