This Marinated Broccoli & Mushrooms with Coconut Lime Rice dish is insanely delicious and super easy to make. The garlic, ginger, and sesame all come together in one mouthwatering sauce that will leave you wanting more. Make it non-vegetarian meal by adding in some sirloin.
Ingredients:
-2.5 cups of Mixed Mushrooms - I used Shiitake, Baby Bella’s and Hamakua
-1lbs of Stir-fry Sirloin (if adding)
-1 large Broccoli Head, chopped
-1" Chunk of Ginger, peeled & minced with a garlic mincer
- 6 Garlic Cloves, minced
-1 Lime, juiced
-1 bunch of Green Onion, chopped
-1 Red Chili Pepper, chopped
-14oz can of Coconut Milk
- 1 cup of Jasmine Rice
-8 tbsp of Toasted Sesame Oil
-6 tbsp of tamari (can sub soy sauce)
-2 tbsp of Apple Cider Vinegar or Rice Vinegar
-2tbsp of Maple Syrup
-1/2 - 1tsp of Chili Flakes
- 2 tsp of Red or Brown Miso Paste (found in refrigerated section)
Instructions:
1. Mix your mushroom marinade: Combine 8tbsp of Toasted Sesame Oil, 5 tbsp of Tamari, 2 tbsps of rice vinegar, 2tbsp of maple syrup, 2tsp of miso paste, 2tbsp of coconut milk (if the milk has separated use the top creamy portion - not the watery part), 6 garlic cloves, ginger (use a garlic mincer for the ginger), juice from 1/2 lime and 1/2 - 1tsp of chili flakes. Whisk together and add chopped mushrooms. Place in refrigerator for at least 30 mins.
2. Preheat oven to 350 degrees.
3. In a cast-iron pan saute the meat (if adding) and broccoli over medium heat until cooked ~5-7 mins.
4. Remove the meat chunks from pan (keep broccoli in pan) and add the mushroom mixture. Place pan in oven for ~15-20 mins until mushrooms are soft.
5. While mushrooms cook, make the rice according to package instructions.
6. Once rice is cooked, add in 4 tbsp of coconut milk (top creamy part), juice of 1/2 a lime, and 1 tbsp of tamari into the rice and stir.
8. Add back the meat to the mushroom mixture (if adding) and top dish with sliced green onions and chopped red chili pepper and serve.
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