Bamboo shoots and rice

For barely a month in late March and early April, Joe Dobie brings an unusual product to market—tender, green bamboo shoots. Joe reports that his vigorous bamboo grows at a rate of about a foot per day. Joe cuts them when they are eighteen inches or less, and eager market shoppers snap them up to use in place of the usual canned version.

bamboo shootsIngredients

  • 1 cup sliced fresh bamboo (1/4 inch pieces)
  • 4 cups light beef or vegetable broth
  • 2 cups rice
  • 2-1/4 cups dashi
  • 1-1/2 tablespoons light soy sauce
  • 1/2 cup bean curd, deep-fried (if desired)
  • 1 bunch parsley (for garnish)
  • pinch of salt  


Combine bamboo shoots and broth in a saucepan and boil for about 5 minutes or long enough to impart flavor. Rinse rice thoroughly, then transfer to a colander and drain. In a four-quart sauce pot or rice cooker, combine bamboo shoots, broth, rice, dashi, soy sauce and pinch of salt. Bring to a boil, then cover and reduce heat to lowest setting; cook without stirring for 20 minutes.

Garnish each serving with sprigs of parsley and diced bean curd.

Serves 8

Recipe compliments of market shopper

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.