Corn, Quinoa, Lentil & Mushroom Rice Cooker Meal
Servings: 4 -6 servings
Ingredients
- 2 cups water 500 mL water
- 8 dried shiitake mushroooms
- 3/4 cup 180 mL/145 g jasmine rice
- 1/3 cup 75 g brown or green lentils
- 1/3 cup 55 g quinoa
- 1/3 cup 70 g canned corn (can sub frozen)
- 1 tsp 8.5 g dark soy sauce
- 1 tbsp 12 g mushroom stock powder*
- 1 tbsp 15 mL sesame oil to top
- 1/2 cup 80 g frozen peas
Instructions
- In a measuring cup/bowl, soak dried shiitake mushrooms in 2 cups (warm) water. Let soak for about 10-20 minutes (the longer the better) to hydrate the shiitakes.
- In a large mixing bowl, combine jasmine rice, lentils and quinoa. Add water and rinse and drain until the water runs relatively clear (I did two rinses).
- To your pressurized rice cooker pot, add jasmine rice, lentils, quinoa, canned corn, dark soy sauce, mushroom stock powder, frozen peas, sesame oil, the shiitake mushrooms AND the soaking liquid.
- Mix everything to combine and then set to cook. If your rice cooker just flips to Keep Warm, let it sit for another 20-30 minutes to steam through. I cooked mine on the Multigrain setting and it cooked for about 1 hour.
- Once cooked through, open the rice cooker and stir in the frozen peas to heat through. Serve with extra protein of your choice (I like using vegan "tuna") and enjoy!
Notes
*I'm using an instant mushroom stock powder (similar to the broth powder granules I use) but you can substitute with your favourite broth/bouillion concentrate.
Instant Pot Instructions: Use 1.5 cups water to soak your mushrooms, and make sure you drain your rinsed rice and lentils well. Follow the recipe the same otherwise, and set the vent to Seal, and cook on the Rice setting for 12 minutes and allow natural release (20 minutes or so).