NZ Clare's Soy-Butter Mushroom Bowl
with Spring Onion Rice, Peanuts & Cashews
Ingredients
Ginger
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Roasted Peanuts & Cashew Mix
1 sachet
Chilli Flakes
1 packet
Baby Spinach Leaves
2
Spring Onion
Portobello Mushrooms
Nutrition Values
Cooking Steps
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 if you're not a fan!
Divide the spring onion rice between bowls. Top with the soy-butter mushrooms. Sprinkle over the roasted peanut & cashew mix. Garnish with the coriander.
