This is a version of a take out favorite of mine from a Japanese place. One day I just figured...hey I can make that myself! I am willing to bet mine is healthier, plus I get more for the money and the satisfaction of cooking it. You could add veggies to this if you would like - I have used edamame before with success. Crispy shallots (as a garnish) are a great addition for texture. Remember when making this that brown rice can take a while to cook - between 45 minutes and an hour. Just an FYI so you can plan accordingly.
- Serves 2 plus leftovers
- One cup Brown Rice
- 2 cups chicken broth
- 5 large mushrooms (white, cremini or baby bellas - or a mixtures) sliced
- One small white onion or two large shallots, sliced
- 2-3 cloves garlic, minced
- 1 inch piece of fresh ginger or 1 tablespoon of minced ginger by The Ginger People
- Half bunch of green onion, cut into one inch pieces
- One to two broccoli stems
- about a half pound salmon (this is 4 oz per person)
- Sriracha to taste
- Ginger Lime Sauce - The Ginger People - to taste
- Sesame or Peanut Oil
- Sesame Seeds - Optional
- Crispy Shallots
Cook brown rice in chicken broth. Steam Broccoli.
Heat oil in a skillet on medium heat. Add garlic, ginger, and onion and saute (properly season). Add mushrooms after about 3 minutes and continue cooking until mushrooms are brown but not overcooked. Add green onions and saute about 2 minutes. Add Salmon (that has been properly seasoned - I like to use salt, pepper, and turmeric) and sear until desired doneness. Add several tablespoons of ginger lime marinade mixed with Sriracha and stir in broccoli and rice. Mix well and top with crispy shallots and sesame seeds and serve.
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