Column: Use tea for more than just sipping



Commentary by Ceci Martinez

Not only is tea a wonderful beverage to sip, but it can also help make creative dishes. This delicious Asian tea-infused recipe, Brown Rice with Edamame and Shitake Mushrooms, is not only flavorful, but a healthy vegetarian dish.

Note: Green tea is one of the healthiest teas you can drink, because it is pack with antioxidants that fight and prevent cell damage. Freshness and a good quality brand are important.


Serves 4 to 6

1 1/3 cups short grain brown rice

2 cups brewed green tea, cooled

2 teaspoons plus 1 tablespoon soy sauce

3 tablespoons seasoned rice vinegar

1 tablespoon canola oil

3 1/2 oz. shitake mushrooms, stemmed, caps sliced

1/2 grated ginger

1 cup shelled edamame

1/2 tablespoon sesame seeds, lightly toasted


Rinse rice well and bring to a boil with green tea and 2 teaspoons of soy sauce in a heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, for 10 minutes.

While rice is cooking stir together vinegar and 1 tablespoon of soy sauce; set aside.

Heat oil in large skillet over high heat. Add mushrooms and sauté until tender, about 4 minutes; add ginger and cook for 1 minute more; transfer to a large nonmetal bowl. Bring a small pot of water to a boil. Add edamame and cook for 5 minutes. Drain, rinse with cold water and add to mushrooms. Once rice is ready, transfer to the bowl of mushrooms and edamame. Sprinkle with vinegar mixture, tossing gently with a large spoon. Serve sprinkled with sesame seeds and more soy sauce, if desired.