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Energetic Cooking: Mushroom Brown Rice

wild mushrooms on cutting board

The energetic properties of these ingredients help to boost qi, nourish blood and strengthen the immune system. It is a delicious side dish to increase your stamina during the depths of winter.


1 cup uncooked short-grain brown rice

2 cups cold water

2 dried shiitake mushrooms

1 4x8 inch piece of kombu seaweed (found in the Asian section of most health food stores)

½ cup mixed fresh mushrooms (cleaned and chopped)

½ inch piece of ginger, peeled and grated

1 tablespoon soy sauce

1 tablespoon sake

¼ teaspoon salt

Rinse the brown rice with water until the water runs clear. Place the rice in a pot with 2 cups of water and let it soak for 1 hour.

Soak shiitake mushrooms and kombu for 20 minutes in warm water. The flavor of the kombu will be infused into the mushroom. Drain the mixture, discard the kombu and chop the shiitakes into ¼ inch slices.

Add fresh mushrooms, shiitakes, ginger, soy sauce, sake and salt to the pot with rice. Cover, bring the mixture to a boil, then lower the heat to low and let simmer for 30 minutes or until the water is absorbed. Let stand for 10 minutes before serving.

Recipe from Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing and Long Life by Yuan Wang, Warren Sheir and Mika Ono.

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