Ingredients

The following ingredients have 4 Servings
  • 3/4 cup uncooked regular brown rice
  • 1 1/2 cups water
  • 4 large portabella mushrooms (4 to 5 inches in diameter), stems removed
  • 1 tablespoon canola oil
  • 1 1/2 cups shredded coleslaw mix
  • 1/2 cup cut-up snow pea pods
  • 1/4 cup sliced green onions (4 medium)
  • 1 tablespoon finely chopped gingerroot
  • 1 clove garlic, finely chopped
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 4 teaspoons sesame seed

Instruction

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In 1 1/2 quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.
  • Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
  • In 10-inch nonstick skillet, heat canola oil over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot and garlic to oil. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.
  • In pan, turn mushrooms gill side up. For each serving, spoon about 3/4 cup rice mixture onto mushroom and sprinkle with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.