Skip to content

Umami Rice Bowl


Ingredients

2 ¾ cups water, divided

2 ¾ cups water, divided

1 cup long-grain rice

1 cup long-grain rice

4 cups sliced baby bella mushrooms

4 cups sliced baby bella mushrooms

1 ½ tablespoons soy sauce, divided

1 ½ tablespoons soy sauce, divided

¼ cup butter, divided

¼ cup butter, divided

2 pinches garlic powder, or to taste

2 pinches garlic powder, or to taste

1 pinch red pepper flakes, or to taste

1 pinch red pepper flakes, or to taste

2 frozen tilapia fillets

2 frozen tilapia fillets

1 pinch freshly ground black pepper to taste

1 pinch freshly ground black pepper to taste

2 pinches dried parsley to taste

2 pinches dried parsley to taste

1 teaspoon Sriracha sauce, or to taste (Optional)

1 teaspoon Sriracha sauce, or to taste (Optional)

Directions

Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated, about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.

Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated, about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.

Season tilapia fillets with remaining 1/2 tablespoon soy sauce, 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat, flipping halfway through, until tilapia is opaque and flakes easily with a fork, 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.

Season tilapia fillets with remaining 1/2 tablespoon soy sauce, 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat, flipping halfway through, until tilapia is opaque and flakes easily with a fork, 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.

Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.

Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.

Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms, then tilapia chunks. Serve with Sriracha sauce on the side.

Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms, then tilapia chunks. Serve with Sriracha sauce on the side.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *