Name: Teriyaki Mushroom Bowl with Carrots & Quick Pickled Cucumbers
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ English cucumbers; 9 cloves garlic; 3 (2 ½ cm) pieces ginger root; ¾ small bunch green onions (scallions); 2 ¼ cups jasmine rice; 3 (398 ml) cans pinto beans; 6 caps portobello mushrooms; 1 ½ medium yellow onions; brown sugar; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil; virgin coconut oil

Teriyaki Mushroom Bowl with Carrots & Quick Pickled CucumbersTeriyaki Mushroom Bowl with Carrots & Quick Pickled Cucumbers — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ English cucumbers

9 cloves garlic

3 (2 ½ cm) pieces ginger root

¾ small bunch green onions (scallions)

2 ¼ cups jasmine rice

3 (398 ml) cans pinto beans

6 caps portobello mushrooms

1 ½ medium yellow onions

brown sugar

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Drain and rinse the beans in a colander; set aside to drain further.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

In a medium bowl, combine vinegar, sugar, and salt. Thinly slice the cucumbers, add to the bowl, and toss to coat.

Peel and mince the garlic and the ginger; place in a small bowl. Add soy sauce, brown sugar, and sesame oil to make the teriyaki sauce.

Remove the stems of the portobello mushrooms; scrape out the gills using a spoon. Cut mushrooms in half and then slice crosswise into thin strips.

Peel and thinly slice onion into half rings.

Preheat a skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add the yellow onions and cook for about 2 minutes. Add the mushrooms and continue cooking until the mushrooms have started to soften, about 6 minutes.

Add beans and teriyaki sauce to the skillet and cook 3 minutes more.

Trim green onions and cut crosswise into ¼-inch pieces at an angle.

Peel and coarsely grate the carrots.

Uncover the rice and fluff with a fork, and drizzle with sesame oil and sprinkle with sesame seeds. Fold the oil and seeds into the rice.

To serve, divide rice between bowls and top with mushrooms, cucumbers, carrots, and green onions. Enjoy!

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