This take on takikomi gohan gets deep flavor from miso broth and shiitake mushrooms, which replace the dashi granules and shimeji mushrooms traditionally used in Japanese cuisine.
SERVING SIZE: 1½ cups rice mixture, ½ cup romaine and ¾ teaspoon green onions (300 grams)
PREP TIME: 5 minutes
COOKING TIME: 45 minutes
- ½ cup barley
- 1 cup short-grain brown rice
- 1 cup frozen shelled edamame
- 1½ cups shiitake mushrooms, rinsed
- 3 cups miso broth
- 2 tablespoons (30 milliliters) mirin
- 1 tablespoon (15 milliliters) low-sodium soy sauce
- 2 5-ounce salmon fillets
- 2 cups chopped romaine lettuce
- 1 tablespoon sliced green onions
- Black pepper (optional)
- Rinse barley and rice in fine mesh strainer.
- To a large nonstick pan with lid, add barley, rice, edamame and mushrooms and stir to combine.
- In a medium bowl, stir together miso broth, mirin and soy sauce.
- Pour broth mixture into skillet.
- Place salmon fillets on top of rice, cover and turn heat to high.
- Once mixture is boiling, reduce heat and simmer for 45 minutes or until rice has almost completely absorbed liquid and salmon has reached an internal temperature of 145°F (63°C).
- Remove from heat and let sit 5 minutes.
- Using a fork, flake salmon and stir mixture to combine.
- Serve 1½ cups rice mixture over ½ cup romaine lettuce and garnish with green onions and black pepper, if desired.
Cooking note: If using frozen salmon, thaw in the refrigerator before cooking.
NUTRITION PER SERVING: 521 calories, 10g total fat, 1g saturated fat, 48mg cholesterol, 792mg sodium, 75g carbohydrate, 11g fiber, 6g sugar, 31g protein, N/A potassium, N/A phosphorus