Teriyaki Mushroom Bowl with Carrots & Quick Pickled Cucumbers

[Sincerely-Food-Chef]

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!