|
|
Preparation time
10 minutes
Total time:
25 minutes
|
Ingredients
-
500 ml Express basmati rice
-
30 ml rice vinegar
-
30 ml (2 c. à soupe) canola oil
-
2 packages (227g each) café au lait mushrooms, sliced
-
15 ml gluten free tamari sauce
-
1 kale, stems removed and coarsely chopped
-
500 ml thawed frozen edamame
-
Salt (to taste)
-
Sesame mayonnaise (to taste)
-
Sesame seeds (to taste)
-
15 ml sesame oil
|
Directions
-
Cook rice according to package directions. Place rice in a large bowl and pour in rice vinegar. Stir to combine and set aside.
-
In a skillet, heat 15 mL (1 tbsp.) of both canola oil and sesame oil and sauté mushrooms for 5 minutes. Add tamari sauce, mix well and continue cooking until all liquid has evaporated.
-
In the meantime, heat remaining canola oil in another skillet and sauté kale for 3 to 4 minutes, turning leaves regularly. Season with salt.
-
To prepare the bowls, arrange all the ingredients side by side: rice, edamame, mushroom and kale. Zigzag a few drizzles of sesame mayonnaise over the ingredients and sprinkle with sesame seeds.
|
|