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Teriyaki Mushroom Bowl with Carrots & Quick Pickled Cucumbers.

  • 2 medium
  • 1
    English cucumber
  • 6 cloves
  • 2 (2 ½ cm) pieces
    ginger root
  • ½ small bunch
    green onions (scallions)
  • 1 ½ cups
    jasmine rice
  • 2 (398 ml) cans
    pinto beans
  • 4 caps
    portobello mushrooms
  • 1 medium
    yellow onion
    brown sugar
    rice vinegar
    sesame seeds
    soy sauce
    toasted sesame oil
    virgin coconut oil
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.
    1 ½ cups jasmine rice
    3 cup water
  • 2
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (398 ml) cans pinto beans
  • 3
    Wash and dry the fresh produce.
    4 caps portobello mushrooms
    1 English cucumber
    2 medium carrots
    ½ small bunch green onions (scallions)
    2 (2 ½ cm) pieces ginger root
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    In a medium bowl, combine vinegar, sugar, and salt. Thinly slice the cucumber, add to the bowl, and toss to coat.
    ⅓ cup rice vinegar
    2 tbsp brown sugar
    ½ tsp salt
  • 6
    Peel and mince the garlic and the ginger; place in a small bowl. Add soy sauce, brown sugar, and sesame oil to make the teriyaki sauce.
    6 cloves garlic
    ¼ cup soy sauce
    2 tbsp brown sugar
    2 tbsp toasted sesame oil
  • 7
    Remove the stems of the portobello mushrooms; scrape out the gills using a spoon. Cut mushrooms in half and then slice crosswise into thin strips.
  • 8
    Peel and thinly slice onion into half rings.
    1 medium yellow onion
  • 9
    Preheat a skillet over medium-high heat.
  • 10
    Once the skillet is hot, add oil and swirl to coat the bottom. Add the yellow onions and cook for about 2 minutes. Add the mushrooms and continue cooking until the mushrooms have started to soften, about 6 minutes.
    2 tbsp virgin coconut oil
  • 11
    Add beans and teriyaki sauce to the skillet and cook 3 minutes more.
  • 12
    Trim green onions and cut crosswise into ¼-inch pieces at an angle.
  • 13
    Peel and coarsely grate the carrots.
  • 14
    Uncover the rice and fluff with a fork, and drizzle with sesame oil and sprinkle with sesame seeds. Fold the oil and seeds into the rice.
    2 tbsp toasted sesame oil
    2 tbsp sesame seeds
  • 15
    To serve, divide rice between bowls and top with mushrooms, cucumbers, carrots, and green onions. Enjoy!