Miso Shiitake Rice

theyummyvegan.com

Steph Marks

5oz (145g) fresh Shiitake Mushrooms sliced

⅔ cup (85g) shelled and cooked Edamame

2 cups (202g) cooked Brown Rice

3 Green Onions sliced

4 cloves of Garlic minced

1” knob of Ginger peeled and minced

1 ½ Tbsp (23g) Miso Paste mixed with 2 to 3 tsp (10 to 15ml) of Water (I like cold mountain)

1 Tbsp (15ml) Avocado Oil

1 ½ tsp (7ml) Toasted Sesame Oil

2 tsp (10ml) Rice Vinegar

2 tsp (10ml) Tamari or light Soy Sauce

1 tsp (5g) toasted Sesame Seeds

Pepper to taste

subheading: Toasting Sesame Seeds:

In a medium hot pan add about 1/3 cup (48g) of raw sesame seeds to the dry pan. Use a silicone spoon / spatula to move them around every few seconds. Continue heating them until they become golden in color and aromatic. Be cautious not to over cook them as they can burn easily. Store any unused toasted sesame seeds in an airtight jar and store away from light. They should keep for a few months. In a medium hot pan add about ⅓ cup (48g) of raw sesame seeds to the dry pan. Use a silicone spoon / spatula to move them around every few seconds. Continue heating them until they become golden in color and aromatic. Be cautious not to over cook them as they can burn easily. Store any unused toasted sesame seeds in an airtight jar and store away from light. They should keep for a few months.

Directions at theyummyvegan.com

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