Growing up, rice was always a staple that went with our Indian meals. Always basmati rice. White fluffy and super flavorful basmati – yum! However, in the spirit of health, I’ve been trying to look for more nutritious options. I never really discovered how much I actually love brown basmati rice till very recently. The brown version still has its husk providing more fiber and many more of the healthy minerals and vitamins making it much healthier. Lately I’ve been craving its nuttiness and experimenting with just about everything on top of it.
My favorite is by far mexican ingredients, but thats probably just because they’re lovely and spicy and gives me an excuse to pour large amounts of Cholula all over. Now that my tiny bottle of hot sauce has run out (and I can’t find any more here in Germany), I’ve decided to try other cuisines and have fell in love with this Asian inspired version. Can you tell my food love is very fickle?
These mushrooms have the perfect meaty bite and a tiny hint of chili heat (I couldn’t help myself). From there you can mix and match all of your toppings as you like. My favorites are creamy avocados, shelled edamame beans with a bit of finely sliced nori. A little of this Sesame Tahini Dressing from Choosing Raw is also delicious! I love it because it’s pretty quick and easy to put together when you don’t really feel like cooking and still super flavorful (and nutritious!) too.
Asian Mushroom Rice Bowl
- 1 cup brown basmati rice (or your favorite variety)
- 2 cups water
- pinch of salt
- 1 tbsp roasted sesame seeds
- 2 tsp olive oil
- 1/2 tbsp garlic, finely minced
- 1/2 tbsp ginger, finely minced
- 1 red chili, sliced on a diagonal
- 250g (9oz) cremini mushrooms, sliced
- 150g (5oz) shiitake mushrooms, sliced
- 1 tbsp sake
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/2 cup cooked and shelled edamame
- 1 avocado, sliced
- 1 sheet nori, sliced thinly
- 1 spring onion, sliced on a diagonal
Thoroughly rinse the brown rice and place in a small saucepan with 2 cups of water and a pinch of salt. Let cook for 30-40 minutes on medium heat until the rice is fully cooked. Once cooked, stir in sesame seeds, cover with a lid and set aside.
Meanwhile, get started with the mushrooms. In a large saute pan, heat 2 tsp olive oil on medium heat until shimmering. Add in the garlic, ginger and 1/2 of the chili slices. Cook for 30 seconds or so until fragrant. Add in the mushrooms and stir to combine all ingredients. Turn the heat up to high and stir every 30 seconds for about 5 minutes.
While the mushrooms are cooking, combine the sake, soy and sugar in a small bowl. Once the mushrooms are softened and most of the water has evaporated (about 5 minutes), pour over the sake, soy and sugar sauce and mix to coat. Cook for 2 minute more until everything is well mixed, stirring often.
Begin to assemble your bowls starting with the rice. Arrange the mushrooms, edamame, sliced avocado, nori, spring onion, and the remainder of the chili (if desired) in a circle on top of the rice. Garnish with sesame seeds.