This rice bowl incorporates a rich inclusion of nutrients that help with muscle repair and immune function. It is a perfectly complete meal for the vegan or vegetarian. The edamame and tofu pack in the protein in this meal. And the Bok Choy and Bunapi mushrooms add the antioxidants and vitamins C and B which help boost the immune system. The red and brown rice mix further power this bowl with essential minerals and fiber as well. If you can't find bunapi mushrooms then try this recipe with enoki mushrooms instead. I have used miso and brown rice vinegar to give it an umami taste. You can make it more spicy and if you want to give it a kick try adding fresh thai chillies.
Brown rice bowl
Serves 4
Ingredients :
1 cup shelled cooked edamame
1 cup diced hard pressed non-gmo tofu
4 cups bok choy chopped
2 cups white beech bunapi mushrooms or enoki mushrooms
1/2 cup fine green beans
1 cup brown and red rice
3 garlic pods minced
1 tbsp minced ginger
1 long red chilli pepper
2 tbsp sesame seed oil
Pinch of cracked black pepper
Pinch of dry red chilli pepper
1 tsp pink himalayan salt
1 tsp miso paste
1 tbsp water
2 tbsp brown rice vinegar
Prep for the rice bowl
Method :
Chop the bok choy and beans
Boil water in a saucepan put in a tsp of salt and throw in the bok choy and green beans to blanch and remove and strain
Mince the ginger and garlic
Slice the red chilli pepper in circles
Dice the tofu and put aside
Cook the rice
Heat oil in a pan and brown the ginger and garlic
Add the dry red chilli pepper, black pepper and salt
Sauté the mushrooms, tofu, fresh red chilli pepper
Add in the bok choy, beans and edamame
Add in the cooked rice
In a cup add the miso paste, 1 tbsp water, brown rice vinegar and pour over the rice and gently turn the rice over a couple of times and serve!
