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Prep 55min
Total1hr10min
Servings4
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Ingredients
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
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Steps
1
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.
2
Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
3
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.
4
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.
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Keep sodium under control by cooking rice in water instead of broth and don't add the salt. The soy sauce provides plenty of flavor.
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