Scallop and Mushroom Soymilk Rice Gratin
Soymilk for delicate flavor balance
30min+
286kcal
709mg
- Nutrition facts are for one serving.
- Time to cook in an oven is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Rinse the rice in cold water and drain.
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Cut both the enoki and shimeji mushrooms into 2 cm (0.8 in.) lengths. Thinly slice up the onion. Cut the green onion into 1 cm (0.4 in.) lengths.
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Heat 1 tsp of olive oil and saute the onion slices. Next, add in the mushrooms and carefully stir-fry without scorching until softened.
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Heat the bouillon in a pot, add in (1) and simmer together for 5 to 6 minutes. Next, add in (3), the soymilk, canned scallops with juice and the green onions. Mix together well and season with (A).
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Spread a small amount of butter into the bottom of a gratin dish, add in (4), sprinkle on the cheese, drizzle on 2 tsp of olive oil and place in a preheated oven at 220 C (428 F) and bake for 10 to 12 minutes until the surface becomes golden brown.
Cooking Basics
King oyster mushrooms - cutting off the hard base
The base of king oyster mushrooms is somewhat hard and tough, so please use a knife to shave this portion off.
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