Mushroom Fried Rice
Serves 490 mins prep
A delicious and aromatic dish featuring a blend of morel and shiitake mushrooms combined with brown rice and kale, seasoned with tamari and ume plum vinegar.
0 servings
What you need
Instructions
1. Rinse and soak the morel mushrooms in the hot water for 30 minutes. 2. Rinse the rice and transfer to a medium pot. 3. Squeeze the morels, saving the liquid, and thinly sliced them. 4. Add them to the pot, along with the 2 1⁄2 cups of soaking liquid, salt, pepper, vinegar, and oil. 5. Mix well, cover, and bake in a 450°F oven for 1 hour. 6. Fluff, crack the lid, let cool, and pop in the fridge to chill. 7. For the fried rice, add the oil to a large skillet over medium-high heat. 8. Add the shiitakes with a pinch of salt and cook for 5 minutes. 9. Add the shallots, garlic, and 2 cups of the chilled brown rice. 10. Mix well and cook for a few minutes, until the shallots are soft. 11. Add the kale, adzuki beans, and a few splashes of tamari and ume plum vinegar. 12. Mix well and cook until the kale is wilted. 13. Add salt and pepper to taste and garnish with toasted sesame seeds.