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Savory Umami Bowl

60
Minutes
4
Servings
1 1⁄2
cups
600
Calories
Ingredients
-
1Cup
-
1 1⁄2cupswater
-
1cupsspinach, chopped
-
1cupscarrots, julienned
-
2cupsoyster mushrooms, sliced
-
1cupstofu, baked, cubed
-
Hoisin, to taste
-
Furikake, for garnish
Nutrition Facts
Nutrition Facts
Serving Size: 1.5 cups
Serves: 4
Amount Per Serving | ||
---|---|---|
Calories: | 600 | |
% Daily Value* | ||
Total Fat: 7g | 9% | |
Saturated Fat: 1.5g | ||
Trans Fat: 0g | ||
Cholesterol: 0mg | 0% | |
Sodium: 930mg | 40% | |
Total Carbohydrate: 106g | 39% | |
Dietary Fiber: 8g | 29% | |
Sugars: 7g | 14% | |
Protein: 30g | 60% |
Instructions
- Add 1 cup of Lundberg Organic White Jasmine Rice and 1 ½ cups of water to a small saucepan. Bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 15 minutes. Remove from heat (with lid on) and steam for 10 minutes. Fluff with fork.
- Chop spinach and julienne carrots. Add on top of the rice.
- Slice and sauté oyster mushrooms and tofu for ten minutes in a skillet or sauté pan.
- Drizzle with hoisin and garnish with furikake. Enjoy!
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