Creamy Rice with Golden Shiitake, Bok Choy and Light Sesame Lime Cream

Name: Creamy Rice with Golden Shiitake, Bok Choy and Light Sesame Lime Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea-asiática
Ingredients: 11.3 oz Short-grain rice; 8.8 oz Fresh shiitake mushrooms; 7.8 oz Bok choy; 3.2 oz Shallot; 3 cloves Garlic; 4.65 cups Vegetable broth; 0.34 cup Dry white wine; 2 tbsp Extra virgin olive oil; 1.4 tbsp Butter; 2 tbsp Tahini; 0.33 cup Plain Greek yogurt; 1 unit Lime; 1 tbsp Soy sauce; 1 tbsp Sesame seeds; 2 tbsp Fresh chives; 0.5 tsp Black pepper; 1 tsp Salt

An original, comforting creamy rice dish with deeply browned shiitake mushrooms, sautéed bok choy, and a finishing touch of light sesame lime cream for freshness and depth.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g Short-grain rice (tipo arroz redondo or similar for textura melosa)
250 g Fresh shiitake mushrooms (without stalks duros, thinly sliced)
220 g Bok choy (cut in strips, stalks and leaves separados)
90 g Shallot (chopped fina)
3 cloves Garlic (chopped)
1100 ml Vegetable broth (hot)
80 ml Dry white wine (for desglasar)
30 ml Extra virgin olive oil (divided)
20 g Butter (for dar brillo al arroz)
30 g Tahini (pasta of sésamo)
80 g Plain Greek yogurt (for the cream final)
1 unit Lime (1 tbsp + 1 tsp de zumo)
15 ml Soy sauce (for the setas)
12 g Sesame seeds (tostadas)
10 g Fresh chives (chopped fino)
2 g Black pepper (to taste)
5 g Salt (ajustar al final)

Nutrition facts

per serving

441 kcal

Calories

11.2 g

Protein

54.8 g

Carbs

17.9 g

Fat

3.9 g

Fiber

50.9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoySesameSulfites

Instructions

1
1. Heat the vegetable broth in a saucepan and keep it very hot over low heat throughout the cooking process.
2
2. In a wide skillet or shallow pot, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced shiitake mushrooms and cook for 5-7 minutes until deeply golden. Add the soy sauce, stir for 30 seconds, and transfer the mushrooms to a plate.
3
3. In the same pan, add the remaining 1 tablespoon olive oil. Add the finely chopped shallot and cook for 2-3 minutes over medium heat until tender. Add the chopped garlic and cook for 30 seconds more.
4
4. Add the bok choy stems and sauté for 2 minutes. Stir in the short-grain rice and toast it for 1 minute, stirring so it is well coated with the oil and pan juices.
5
5. Pour in the dry white wine and cook for 1-2 minutes until the alcohol evaporates and the liquid is almost fully reduced.
6
6. Begin adding the hot broth, about one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more. Continue this process for 16-18 minutes.
7
7. When about 4 minutes of cooking remain, add the bok choy leaves and half of the golden shiitake mushrooms. Keep adding broth and stirring until the rice is creamy and loose, but not soupy.
8
8. While the rice finishes cooking, mix the Greek yogurt, tahini, lime zest, lime juice, a pinch of salt, and a little black pepper in a bowl until smooth and lightly creamy.
9
9. Turn off the heat. Add the butter, chopped chives, and half of the toasted sesame seeds. Stir vigorously for 30 seconds to emulsify and give the rice a glossy finish.
10
10. Spoon the rice into shallow bowls, top with the remaining shiitake, finish with the light sesame lime cream, and sprinkle over the remaining sesame seeds. Serve immediately.
11
11. If you want to toast the sesame seeds in the oven beforehand, spread them on a tray and bake for 3-4 minutes at 325 °F / 160 °C, watching carefully so they do not burn.

Chef tips

For an extra creamy texture, stir often but without crushing the grains. If the rice thickens too much before serving, add 2-3 tablespoons of hot broth and stir at the end.

Substitutions

You can replace bok choy with tender chard or spinach. Shallot can be swapped for mild white onion. If you prefer not to use wine, replace it with the same amount of broth plus a few extra drops of lime juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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