We love a hearty rice bowl! To make things better, this dish is packed with all our veggie favourites, featuring soy butter-glazed portabello mushrooms. It's a deliciously simple and chef-curated recipe (thanks Clare!) that doesn't disappoint.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
baby spinach leaves
roasted peanuts(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1 minute. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the ginger. Remove the stems from the portabello mushrooms. Thinly slice the spring onion.
In a small bowl, combine the ginger, soy sauce, brown sugar, chilli flakes (if using), water (for the sauce) and the remaining garlic. Season generously with pepper. Set aside.
Heat a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Cook the mushrooms, turning occasionally until softened, 5-7 minutes. Reduce the heat to medium, then add the soy sauce mixture and cook, tossing, until well coated, 3-4 minutes. Remove from the heat, then stir in the baby spinach leaves until just wilted, 1 minute.
Stir the spring onion through the rice. Roughly chop the coriander. TIP: Add less spring onion to the rice if you're not a fan!
Divide the spring onion rice between bowls. Top with the soy-butter mushrooms. Sprinkle over the roasted peanuts. Garnish with the coriander.