Saturday, January 17, 2015
This past week our house has been hit with a round of colds. It seems to happen every year around now... this post-holiday, middle of winter yuck. Everyone I know has had the same sore throat, cough, stuffy nose, loss of voice, etc. Enough, already!
I decided to use this as a wake up call to boost our systems with healthy immunity-promoting foods (in addition to purchasing every supplement I could get my hands on at Whole Foods). Out of my research came this yummy immunity rice bowl.
Each ingredient in this recipe is found on pretty much every list published regarding immunity foods: garlic, ginger, Japanese mushrooms, chard (or any dark, leafy green - feel free to sub in your fav), pepitas (aka pumpkin seeds...lots of zinc in these), and sprouts.
I used black Japonica rice because it is: a) gorgeous b) has a delish nutty taste, and c) is packed full of the same antioxidants found in blueberries and blackberries. But feel free to use brown rice instead - it's still super healthy.
Be well out there!
1 c. black Japonica rice
2 t. finely chopped ginger - divided
2 t. finely chopped garlic - divided
2 t. vegetable oil
8 oz. shiitake mushrooms - stems removed & thickly sliced
1 T. soy sauce
1 t. Asian toasted sesame oil
1 bunch of chard, roughly chopped
kosher salt & pepper
1/4 c. roasted & salted pepitas
1/2 c. pea shoots or bean sprouts
Cook black Japonica rice according to directions on the package. (One cup of dry rice will yield 2 cups of cooked rice.)
Heat vegetable oil in a large sauté pan over medium-high heat. Add shiitake mushrooms and cook about 4 minutes, stirring only a couple times, allowing them to get nice and browned. Add 1 t. garlic and 1 t. ginger, stir and cook one more minute. Turn off heat and add the soy sauce. Stir to combine. Remove from pan.
Reheat the toasted sesame oil in the same large sauté pan over medium heat. Add the chopped chard and cook until wilted - about 3 minutes. Add the remaining teaspoon of ginger and garlic and sauté one more minute. Season with salt & pepper to taste.
To serve, divide the rice between two bowls. Top with sautéed chard and mushrooms. Sprinkle pepitas and sprouts over the top.