One-Pot Fresh Mushrooms & Napa Cabbage Saffron Rice

Servings: 4 Portions

INGREDIENTS

1 cup Sushi rice (washed, soaked for 15 mins, and drained)
¾ cup Chicken broth
½ tsp Saffron threads (steeped in the broth)
2 tbsp Olive oil
140g Cremini mushrooms, thinly sliced
60g Oyster mushrooms, thinly sliced
200g Napa cabbage, thinly shredded
1 Small onion (50g), finely chopped
1 Medium carrot (60g), diced into 0.5cm cubes
2 cloves Garlic (10g), minced
2 Bay leaves
1 tsp Salt
½ tsp Paprika
⅛ tsp Black pepper

INSTRUCTIONS

1. Prepare the Ingredients
Rice: Rinse the rice until the water runs clear. Soak in fresh water for 15 minutes, then drain thoroughly.
Vegetables: Chop the onion and garlic. Shred the napa cabbage into thin strips and dice the carrot into cubes.
Mushrooms: Clean the mushrooms with a damp cloth and slice them thinly.

2. Sauté the Aromatics
Heat a large cast-iron pan over medium heat and add 2 tablespoons of olive oil.
Add the chopped onion, garlic, and bay leaves. Sauté for about 1 minute over medium-low heat until fragrant.
Add the diced carrots and cook for another minute.

3. Sauté Cabbage and Mushrooms
Add the shredded napa cabbage to the pan. Stir-fry for 1 minute until it begins to soften.
Add the cremini and oyster mushrooms. Sauté for 1–2 minutes until the mushrooms are slightly tender.

4. Season and Simmer
Stir in the drained rice. Season with salt, black pepper, and paprika.
Pour in the chicken broth (mixed with the saffron). Stir well to combine all ingredients.
First Simmer: Cook over medium heat for 8 minutes. Give it a gentle stir at the 4-minute mark to ensure the rice doesn't stick to the bottom.

5. Steam and Rest
Turn the heat down to low. Cook for another 8 minutes, giving it one final gentle stir halfway through.
Turn off the heat. Cover the pan with a tight-fitting lid and let it rest for 10 minutes. This allows the rice to finish steaming and become fluffy.

Enjoy: Fluff the rice gently with a fork and serve hot. The natural earthy flavors of the mushrooms and the sweetness of the cabbage are perfectly balanced by the fragrant saffron.