Broccoli & Shiitake Mushrooms with Crispy Coconut Orange Zest Rice

Broccoli & Shiitake Mushrooms with Crispy Coconut Orange Zest Rice

A vegetarian take on the classic broccoli & beef dish. Broccoli and shiitake mushrooms are sautéed to a slight crisp, glazed in a sweet and tangy sauce and paired with a coconut and orange zest crispy brown rice.

Mixed & Measured | Broccoli & Shiitake Mushrooms with Coconut Rice
Mixed & Measured | Broccoli & Shiitake Mushrooms with Coconut Rice
Mixed & Measured | Broccoli & Shiitake Mushrooms with Coconut Rice
Mixed & Measured | Broccoli & Shiitake Mushrooms with Coconut Rice
Mixed & Measured | Broccoli & Shiitake Mushrooms with Coconut Rice

Broccoli & Shiitake Mushrooms with Crispy Coconut Orange Zest Rice

Serves about 3-4 people

Ingredients

For the coconut rice:

 For the broccoli and mushrooms:

  • Sesame oil

  • Coconut oil

  • 1 tbsp fresh ginger, minced

  • 1 shallot, thinly sliced

  • 3 cloves garlic sliced

  • 1 5oz box fresh Shitake mushrooms, sliced

  • 1 head of broccoli, chopped into small pieces

For the sauce:

  • 3 tsp soy sauce

  • 1 tbsp cornstarch

  • 2 tbsp fresh orange juice

  • 1 tbsp, plus 2 tsp brown sugar

  • 2 tsp rice vinegar

  • 1/2 tsp yellow miso paste

  • Sesame seeds (for topping)

  • Green onions, green parts sliced (for topping)

Directions

  1.  For the rice: In a medium pot, combine the rice, broth and coconut oil. Bring to a boil, then reduce heat to low and cook for 45 minutes.

  2. Remove from heat, stir in the orange zest, coconut shavings and coconut cream. In a large pan over medium heat, add about a tablespoon of coconut oil, then the rice. Spread rice out evenly and let cook for a couple minutes, without stirring, allowing rice to get crispy. Stir, spread out, and let sit for another couple of minutes. Repeat this process until you are satisfied with the amount of crisp! Set aside.

  3. For the broccoli and mushrooms: In a large pan over medium heat, add about 2 tablespoons sesame oil and ½ cup coconut oil. Add the ginger, shallots and garlic and sauté for a couple minutes.

  4. Add the mushrooms and broccoli and sauté until slightly crispy, about 10-15 minutes. If it seems dry and the mushrooms absorbed all of the oil, add a little more coconut oil at a time.  

  5. Meanwhile, in a small bowl, add the soy sauce, cornstarch, orange juice, brown sugar, rice vinegar and miso paste. Mix together then add to the pan with the broccoli and mushrooms.

  6. Reduce heat to low and simmer for five minutes, allowing sauce to thicken.  

  7. Serve with the rice and top with sesame seeds and green onions

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