Miso Mushroom And Spinach Rice Bowl Recipe

About this recipe

A savory and nutrient-packed breakfast featuring miso-glazed mushrooms and spinach served over fluffy rice. Perfectly balanced with protein and fiber for your morning boost.

Ingredients

• 500G Biona Organic Long Grain Italian White Rice
• 30G Shiitake Mushrooms, 30G
• 1 Bunch Spinach Fresh 1 Bunch
• - Yutaka White Miso Paste
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• 400G Whole Chickpeas In Water
• - Schwartz Sesame Seeds

Instructions

1. 1. Rinse and cook the rice according to package instructions until fluffy and set aside.
2. 2. Clean and slice the shiitake mushrooms into medium-sized pieces.
3. 3. Heat sesame oil in a pan over medium heat and sauté minced garlic until fragrant.
4. 4. Add the mushrooms to the pan and stir-fry for 5 minutes until softened.
5. 5. Mix miso paste, soy sauce, and water in a small bowl and pour over the mushrooms.
6. 6. Toss the mushrooms in the miso mixture and cook for another 3 minutes until glazed.
7. 7. Add the spinach to the pan and stir until it wilts, about 2 minutes.
8. 8. Chop the scallions and sprinkle them over the cooked mushroom-spinach mix.
9. 9. Serve the cooked rice in bowls and top with the miso-glazed mushroom-spinach mix.
10. 10. Garnish with sesame seeds for added texture and flavor.