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2cupsoyster mushrooms, sliced
1cupstofu, baked, cubed
Hoisin, to taste
Furikake, for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 7g||9%|
|Saturated Fat: 1.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 106g||39%|
|Dietary Fiber: 8g||29%|
- 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!