Rice and Beans, topped with Shiitake and Bean Sprouts

An easy dish to make, and the final one of my dinner. Canned beans are pretty impossible to get on this island, that's what a trip to Busan is for :)



Serves quite a few or very few depending on how much rice you use. It's up to you. Ingredients:

For rice:

Rice
Canned beans

For "topping:"

About a bowl's worth of shiitake mushrooms, sliced in half
Bean sprouts, one medium bag
The left over juices/oil from the 두부조림(Tofu stew)

Rinse/wash the rice. Soak in water for a few hours or over-night if possible. Throw in some of the beans right before you set the cooker to start. I use a bit of the bean water from the can for the liquid to cook the rice. Push the button, let the magic happen.

For the "topping" simply sautee the mushrooms in the leftover sauce from the Tofu stew recipe. After cooking a bit, put in the bean sprouts and sautee a bit longer. Throw that on top of the rice when ready and yum! Easy