Miso Mushrooms & Green Rice
The freshness of the green rice, the creaminess of the cashew dressing, the umami & the meatiness of Portobello mushrooms and the crunch of the salty walnuts make the winning combination.
Ingredients
For the Rice:
- 4 packets SunRice Heat & Eat Brown Rice
- A handful Superb Herb Coriander
- ½ bag The Fresh Grower spinach
- 1 green chilli sliced
- 1 lime
- A dash Lee Kum Kee sesame oil
For the Mushrooms:
- 4 Meadow Mushrooms Portobello mushrooms
- 4 tbsp white miso paste
- 1 tbsp Lee Kum Kee sesame oil
- 2 cloves garlic
For the Miso Cashew Dressing:
- 200 g Alison’s Pantry Cashews soaked in boiling water for 10 min then drained
- 1 tsp Lee Kum Kee sesame oil
- 1 tbsp Rice vinegar
- Water to thin
- 1 tbsp miso
To garnish:
- 200 g Alison’s Pantry walnuts roughly chopped
- 1 tbsp Lee Kum Kee Soy Sauce
- A handful Superb Herb Coriander
- A handful The Fresh Grower spinach
Instructions
- Heat oven to 200°C and line a flat baking tray with parchment.
- For the mushrooms: Lay the mushrooms on the baking tray, top side down. In a small bowl, mix together miso paste, sesame oil and garlic and top each mushroom with a tablespoon of the miso mixture. Bake for 25-30 minutes.
- For the Miso Cashew Dressing: In a food processor, blitz together all of the miso cashew dressing ingredients - add a little water to reach your preferred consistency - set aside.
- For the Rice: in a food Processor, blitz together the coriander, spinach, green chilli and lime. Heat the rice packets in the microwave and fold the blitzed mixture into the rice with a little salt and a drizzle of sesame oil.
- For the Walnuts: In a non stick fry pan over a high heat, fry off the chopped walnuts until browned - last minute add a splash of soy sauce and fry off until evaporated. Set aside.
- In a bowl layer the rice, mushrooms, a drizzle of cashew dressing, a sprinkle of walnuts, some extra spinach and coriander.
Tried this recipe?Let us know how it was!
