Fragrant Pine Mushroom and Rice Pot
Dried Mushroom Recipe: Pine Mushroom Soba (Pot Rice)
Introducing a nutritious pot rice recipe using dried pine mushrooms, boasting a wonderful aroma and chewy texture. Enjoy the deep flavor of the mushrooms with freshly cooked rice.
Ingredients- Short-grain rice 2.5 servings (approx. 375g)
- Mixed grains 0.5 servings (approx. 75g)
- Water 3 servings (approx. 450ml, or adjust to rice quantity)
- Dried pine mushrooms 1 handful (approx. 10-15g)
Cooking Instructions
Step 1
First, prepare the dried pine mushrooms. Rinse them lightly under running water to remove any debris, then soak them in lukewarm water for about 15-20 minutes. Don’t discard the soaking water, as it will be used for cooking the rice, as it has absorbed the mushroom’s aroma. Once rehydrated, cut the mushrooms into bite-sized pieces (about 1-2cm).
Step 2
Rinse the rice and mixed grains thoroughly and soak them in cold water for 30 minutes. Soaking the rice makes it softer and moister when cooked. If you’re using other mixed grains like soybeans (seoritae, baektae), soak them along with the rice during this step.
Step 3
In your pot (e.g., cast iron pot), place the prepared mixed grains at the bottom. Then, evenly spread the soaked rice on top. You can mix the rice and grains before adding, or layer them as described. Handle the rice gently to avoid mashing the grains.
Step 4
Add the cooking water. The basic ratio is the same amount of water as rice, but for pot rice, you might need to adjust based on the broth used or the moisture content of the ingredients. Pour the reserved mushroom soaking water along with enough additional water to make a total of 3 servings (approx. 450ml), ensuring the rice and grains are submerged.
Step 5
Now, let’s cook the rice. Place the pot over medium-high heat and cook for about 8 minutes. Once the water starts boiling, lift the lid and gently stir the rice with a spatula to prevent it from sticking to the bottom. Then, flatten the surface of the rice.
Step 6
Arrange the rehydrated pine mushrooms evenly over the rice. Reduce the heat to low, cover the pot, and continue to cook for another 9 minutes. Cooking slowly over low heat allows the mushroom’s fragrance to deeply infuse into the rice grains.
Step 7
After 9 minutes, turn off the heat completely and let the rice steam, covered, for an additional 9 minutes. This steaming process makes the rice grains shiny and moist, and allows all the flavors to meld harmoniously. Once the steaming is complete, your delicious pine mushroom pot rice is ready! Gently mix it to serve warm and enjoy.
