Serves
2 People
Season
Dietary
Miso Mushroom & Chard Rice Bowls with Cucumber-Tomato Salad
Serves 2
All recipes are rough guides, tweak and alter quantities to your portion sizes and preferences.
Ingredients
150g rice
1 small onion (or ½ large), sliced
180–200g mushrooms, sliced
1 small bunch chard, stems and leaves separated
½ cucumber, sliced
150–200g mini plum tomatoes, halved
2 tbsp oil
1 clove garlic, finely chopped (optional)
1 tbsp + 1 tsp miso paste
3 tbsp hot water
1 tbsp olive oil
1 tbsp vinegar or lemon juice
Salt and black pepper
Method
Cook the rice and keep warm.
Meanwhile, mix the cucumber and tomatoes with the olive oil, vinegar or lemon juice, a little salt and plenty of black pepper. Set aside while everything else cooks. Heat the oil in a large frying pan. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and lightly golden.
Add the mushrooms and cook for 7–10 minutes until well browned and reduced down. Stir in the chopped chard stems and cook for 2 minutes, then add the leaves and cook until wilted.
Mix the miso paste with the hot water until smooth. Lower the heat and stir it into the pan along with the garlic, if using. Warm gently for 1–2 minutes so everything becomes glossy and coated.
Divide the rice between two bowls, spoon over the miso mushrooms and chard, and serve with the cucumber and tomato salad alongside or on top.
