Miso Mushroom Rice Bowl

This nourishing miso mushroom rice bowl combines our Brown, Red & Wild Rice with umami-rich mushrooms and a fragrant miso broth. Ready in just 15 minutes, it's a quick, wholesome lunch or light dinner.

 

Written by Madeleines Meals
30 Minutes Serves 2 Beginner
Miso Mushroom Rice Bowl
Ingredients
  • 1 pouch Merchant Gourmet Brown, Red & Wild Rice
  • 600ml vegetable stock
  • 1 tsp minced garlic
  • 1 tbsp white miso paste
  • 1 tbsp soy sauce, plus extra to taste
  • 200g chestnut mushrooms, sliced
  • Small handful of fresh coriander
  • 2 spring onions, finely sliced
  • 1 fresh chilli, finely sliced
  • 1 lime, cut into wedges
  • Chilli oil
  • Olive oil

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Brown, Red & Wild Rice
Brown, Red & Wild Rice
250G
  1. Heat a drizzle of olive oil in a frying pan over a medium-high heat. Add the mushrooms, garlic and soy sauce, then cook for 6-8 minutes until golden and caramelised.
  2. Meanwhile, whisk the miso paste into the vegetable stock until smooth. Add a splash of soy sauce to taste, then gently warm over a low heat without boiling.
  3. Heat the Merchant Gourmet Brown, Red & Wild Rice according to the pack instructions.
  4. Divide the rice between serving bowls and pour over the warm miso broth. Top with the mushrooms, sliced radishes, coriander, spring onions and fresh chilli.
  5. Finish with a drizzle of chilli oil, a sprinkle of sesame seeds and a generous squeeze of lime before serving.

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