The farmers markets are in full swing. This week my mom and dad brought down sugar snaps and shiitakes from my step-sister's farm in Virginia Beach.
Here's what I made with them.
Shiitake Mushroom Brown Rice
1 T olive oil
8 shiitake mushrooms, cleaned and sliced
3 green onions, sliced
2 cloves garlic, minced
1 cup brown rice
2 T soy sauce
2 cups vegetable broth
Heat olive oil on medium heat in the bottom of a medium-sized saucepan. Add the mushrooms, onions, and garlic and saute for one or two minutes until the garlic begins to turn golden. Stir frequently, and do not let the garlic get too brown.
Add the soy sauce first, stir. Then add the brown rice, stir. Then add the broth. Stir to mix everything, then cover with the lid and reduce heat to low. Simmer on low until rice is done, at least 40 minutes. Do not let rice stick to bottom of pan.
(While the rice is cooking, prepare your ingredients for snap peas, below.)
When the rice is completely done, turn off the heat, move it to the back burner and keep the lid on until the peas are done.
Garlic Sugar Snap Peas
1 pound sugar snap peas, washed and stems removed
3 cloves garlic, minced
2" piece of ginger, peeled and minced
1/4 onion, minced
1 T olive oil
This recipe will only take a few minutes to cook, so save it for last. Heat the oil on medium in a stainless steel saute pan. Add the garlic, onion, and ginger, saute for one or two minutes until the garlic is just beginning to turn golden. Add the sugar snaps and salt and pepper. Saute the peas for 2 minutes, turning over in the pan periodically.