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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 745 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 medium carrots
  • 1 English cucumber
  • 6 cloves garlic
  • 2 (1 inch) pieces ginger root
  • ½ small bunch green onions (scallions)
  • 1 ½ cups jasmine rice
  • 2 (15 oz) cans pinto beans
  • 4 caps portobello mushrooms
  • 1 medium yellow onion
  • brown sugar
  • rice vinegar
  • salt
  • sesame seeds
  • soy sauce
  • toasted sesame oil
  • virgin coconut oil

Instructions

  1. 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.
    • 1 ½ cups jasmine rice
    • 3 cup water
  2. Drain and rinse the beans in a colander; set aside to drain further.
    • 2 (15 oz) cans pinto beans
  3. Wash and dry the fresh produce.
    • 4 caps portobello mushrooms
    • 1 English cucumber
    • 2 medium carrots
    • ½ small bunch green onions (scallions)
    • 2 (1 inch) pieces ginger root
  4. 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.
  5. In a medium bowl, combine vinegar, sugar, and salt. Thinly slice the cucumber, add to the bowl, and toss to coat.
    • ⅓ cup rice vinegar
    • 2 tbsp brown sugar
    • ½ tsp salt
  6. 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.
    • 6 cloves garlic
    • ¼ cup soy sauce
    • 2 tbsp brown sugar
    • 2 tbsp toasted sesame oil
  7. 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.
  8. Peel and thinly slice onion into half rings.
    • 1 medium yellow onion
  9. Preheat a skillet over medium-high heat.
  10. 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.
    • 2 tbsp virgin coconut oil
  11. Add beans and teriyaki sauce to the skillet and cook 3 minutes more.
  12. Trim green onions and cut crosswise into ¼-inch pieces at an angle.
  13. Peel and coarsely grate the carrots.
  14. 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.
    • 2 tbsp toasted sesame oil
    • 2 tbsp sesame seeds
  15. To serve, divide rice between bowls and top with mushrooms, cucumbers, carrots, and green onions. Enjoy!

Nutrition per Serving

Calories
745
Fat
26g
Net Carbs
99g
Protein
20g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • mandoline slicer (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • vegetable peeler
  • whisk or fork