Mushroom Jambalaya
Overview
Shiitake mushroom jambalaya is the favorite dish of my two sons. It is simple and extremely nutritious. It contains meat, vegetables, and staple food. Not to mention how delicious it is. This is definitely a dish that best captures the taste buds of children!
Tags
Ingredients
Steps
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Wash the dried mushrooms and soak them in water. Mix the glutinous rice and rice together, wash them and soak them in water for 20 minutes. Prepare carrots, potatoes, peas, and peeled pork belly
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Cut the pork belly into fingernail-sized dices, and cut the carrots, potatoes, and mushrooms into dices (don’t throw away the water for soaking the mushrooms, set aside)
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Add a little oil to the wok, add pork belly and stir-fry until slightly brown
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Add chopped green onion and minced ginger until fragrant
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Add carrots, potatoes, and diced mushrooms and stir-fry
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Add half a tablespoon of dark soy sauce to adjust the color
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Pour in the mushroom water
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The amount of water just covers the ingredients (if the mushroom water is not enough, add cold water), bring to a boil over high heat, and add salt to taste. It tastes saltier than usual stir-fries. Cook for 3 minutes and then turn off the heat
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Take out the rice and pour it into the inner pot of the iron kettle rice cooker
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First spread the ingredients on the rice, then pour the soup. The amount of soup should be even with the ingredients
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Close the lid of the rice cooker and set the rice cooker to standard texture, standard rice, or short grain rice
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Blanch the peas in boiling water and set aside
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After the rice is simmered, add the peas
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Mix well
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The nutritious shiitake mushroom jambalaya is ready. It’s so fragrant. It’s so enjoyable to have meat and shiitake mushrooms in one bite!
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Picture of the finished product of Shiitake Mushroom Jambalaya
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Finished product picture!
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Finished product picture!
