Vegetable Donburi Over Seasoned Rice Recipes

VEGETABLE-EGG DONBURI

Steps:

• Place rice and 2 cups water in a medium saucepan. Set saucepan over high heat; bring water to a boil. Cover saucepan, and reduce heat to a bare simmer. Cook rice until water has been absorbed, about 20 minutes. Remove saucepan from heat, and set rice aside, covered, until ready to serve.
• In a medium bowl, lightly whisk together whole eggs, egg whites, and black pepper. Set the egg mixture aside.
• Place a medium nonstick skillet over medium-high heat. When hot, spray skillet with olive-oil cooking spray. Add mushrooms; saute until browned, 2 to 3 minutes.
• Add the snow peas, carrot, and all scallions to the skillet. Cook until snow peas turn bright green in color, about 1 minute.
• Add the vegetable stock, ginger, and soy sauce to the skillet. Cook until the liquid has been reduced by half, about 6 minutes. Gently pour in the reserved egg mixture without stirring. Cover the skillet, and cook until eggs have just set, 4 to 5 minutes.
• Divide the rice among 4 soup plates or soup bowls. Divide omelet into 4 servings; spoon omelet and any remaining broth over the rice. Garnish with radish sprouts.

VEGETABLE DONBURI OVER SEASONED RICE

Steps:

• Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.
• Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes.
• Stir in carrot and onions; cook 2 minutes.
• Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.
• Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.

KITCHARI - INDIAN SEASONED RICE

Steps:

• Rinse the rice and mung beans until the water is clear.
• In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
• Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
• Add the water and bring to a boil. Boil for 5 mins, uncovered, strring occasionally.
• Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.

SEASONED RICE

Steps:

• Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.