Mushroom Millet Rice

First I would like to introduce how to make this rice without the eggplant toppings.

The mushroom millet rice looks like this.

Ingredients for mushroom millet rice

5 g dried shiitake mushroom slices + 100 g water(see picture below)

200 g mushrooms (champignons)champignon

1 tsp sesame oil

1 small carrot

1 tbsp ginger

30ml soy sauce

40ml mirin (sweet cooking rice wine)

250 g white sticky rice

50 g millets

300ml water

Toppings

Chives

Roasted sesame seeds

I used a pressure cooker to cook this rice.

If you use a regular pot or pan, adjust the amount of water to twice the total weight of the grain.

White rice and millet were soaked in water for 20 minutes.

Rinse the grain well and strain.

Soak the dried shiitake mushrooms in 100ml water.

When you add the shiitake mushrooms to the pot, also add this water.

Sauté the sliced champignons with 1tsp roasted sesame oil until they sweat.

Add all remaining ingredients to the pressure cooker and cook for 12 minutes.

For a normal pot it will take at least 30 minutes.

And it’s done.

If you want to upgrade this rice you can add a variety of toppings,

don’t be shy.

For my lunch the rice was topped with radish sprouts, romaine lettuce and stir-fried aubergine in addition to chives,chili flakes,roasted sesame seeds.