Honey-Miso Mushroom & Kale Rice Bowl
with Pickled Ginger, Chilli & Sesame Dressing
Umami-rich miso-glazed mushrooms and wilted kale come together in perfect matrimony on top a bed of aromatic sesame rice and is finished with a kick of fresh chilli. This is a hearty and flavour-packed vegetarian meal that's perfect for satisfying that Japanese culinary itch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Kale
1
Long Chilli
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Sesame Dressing
(Contains: Gluten, Soy, Wheat, Sesame, Eggs; May be present: Milk.)
1 packet
Sliced Mushrooms
1
Spring Onion
1 packet
Pickled Ginger
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. • Finely chop garlic. Thinly slice long chilli (if using) and spring onion.
• In a small bowl, combine miso paste, the honey, low sodium soy sauce and water (for the sauce). Set aside.
• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook sliced mushrooms, until browned and softened, 6-8 minutes. • Add kale and garlic and cook until slightly wilted and fragrant, 1-2 minutes.
• Add miso-honey mixture to pan, tossing mushrooms and kale to coat, until thickened and slightly sticky, 1 minute. Season to taste. • To pan with rice, stir in mixed sesame seeds, until coated.
• Divide jasmine rice between bowls. Top with miso mushrooms and kale. Drizzle over sesame dressing. Top with pickled ginger. Garnish with chilli and spring onion. Enjoy!
