One pot, or, rice cooker wonders

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While 30-minute meals are not my usual night in the kitchen, I can appreciate a quick fix. Not only do I have the factors of stress and time working against me every day, but man, if you could see the size of my kitchen. It’s smaller than any NY studio’s. I’m willing to put money on it.

Here I’ve adjusted a Martha Stewart recipe to reflect the flavors of Korea. The five mainstays of Korean seasoning, garlic, soy sauce, chili flakes, sesame oil, and green onions are the flavor base. Aside from the cilantro, everything needed, can be purchased at your neighborhood shop.

Rice with Tofu, dried Mushrooms, and Swiss Chard Adapted from Martha Stewart, serves 4.

1 1/2 cup short-grain rice (if using brown adjust the water to 3 cups)
1/4 cup dried Shiitake mushrooms, broken into smaller pieces
8 oz extra-firm tofu, cubed
1 Tbsp minced garlic
1 Tbsp minced ginger
1 tsp dried gochu (crushed red pepper flakes)
1/4 tsp salt
2 good handfuls Swiss chard de-stemmed and chopped (you can use any dark green from spinach to collard greens)
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
2 Tbsp Soy sauce
1 1/2 Tbsp rice vinegar
1 t toasted sesame oil.
1 cup mungbean sprouts

1. In the bowl of your rice cooker, add the rice, water, mushrooms, tofu, ginger, garlic, chili and salt. Give it a good stir to combine. Close the rice cooker and cook until machine beeps. About 30 minutes, longer if using brown rice.
2. If your rice cooker is big enough stir in the spinach, if not layering it on top works fine too. Cover and let steam 10-15 minutes, or as long you can wait. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Dish onto plates and garnish with mungbean sprouts. These beauties offset the rice and tofu with a lively crunch.

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