Nama Shoyu Mushroom Rice Bowls

Ingredients

• 1 1/2 tablespoons nama shoyuOhsawa: USDA Organic
• 3/4 cup dry wild rice, rinsedLundberg Family Farms: USDA Organic
• 1 tablespoon olive oilBragg: USDA Organic
• 3 cups water for rice, plus more as needed
• 10 ounces mushrooms, sliced
• 2 teaspoons grated fresh ginger
• 1 garlic clove, minced
• 3 tablespoons water for glaze
• 3 cups baby spinach
• 1 tablespoon rice vinegar

Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.

Method

1. Simmer wild rice

   Bring 3 cups water to a boil in a saucepan. Add wild rice, cover and simmer gently for 45 to 55 minutes or by its package until tender and many grains split open. Add water if needed, then drain excess liquid.

2. Brown sliced mushrooms

   During the last 12 minutes of rice cooking, heat oil in a skillet over medium-high heat. Cook mushrooms for 7 to 8 minutes until golden and their moisture has evaporated.

3. Add ginger glaze

   Reduce heat to medium. Add ginger and garlic and stir for 1 minute. Pour in shoyu and 3 tablespoons water and simmer for 1 minute, scraping the browned bits into the glaze.

4. Wilt and assemble

   Fold spinach into the skillet for 2 minutes until wilted and steaming. Stir in vinegar, divide hot rice between two bowls and spoon mushrooms, greens and pan juices over the top.