This recipe is for all the mushroom lovers in the plant-based culinary world out there!
Deliciously sautéed button mushrooms come together with a delicate miso broth, roasted carrots, and a wonderfully marinated zucchini ribbons! This dinner (or lunch) is especially nutritious since Jasmine Black rice (also known as Forbidden Rice) is one of the main ingredients.
Jasmine Black rice is very nutritious and contains anthocyanins which give the rice its beautiful hue! Anthocyanins also help the body protect itself against disease and sickness.
That makes this the perfect dish if you're feeling a little under the weather this winter or if you'd like to warm up from the cold, I hope you all enjoy! :)
P.S. If you've never tried making homemade miso broth, you're definitely missing out!
Black Rice Patty w/ Miso Broth, Roasted Carrots & Marinated Zucchini Ribbons Recipe:
Yield: 2 Servings
Cook Time: 45 Min
Ingredients:
- ¾ Cup Jasmine Black Rice (Forbidden Rice)
- 1 ½ Cups Vegetable Stock
- 1 tsp Sea Salt
- 1 ½ tsp Fresh Cracked Black Pepper
- 2 ¼ tsp Miso
- 1 ½ Cup Water
- 2 Green Onions, Sliced Thinly
- 10-15 White Button Mushrooms, Thinly Sliced (Depends on Size*)
- 2 Tbsp Butter or Earth Balance
- 1 tsp Sea Salt + Fresh Cracked Black Pepper
- 3 Tbsp Olive Oil
- 2 tsp Sea Salt + 1 tsp White Pepper, Mixed Together
- 1 Cup Carrots, Shredded
- 1 Zucchini, Sliced into Ribbons
- 1 tsp Fresh Lemon Juice
- ¼ Cup Fresh Cilantro, Chopped
- 3 Fresh Basil Leaves, Chopped or 2 tsp Dried Basil
- Garnish: Cilantro Leaves & Sliced Green Onions
Directions:
1. Gather all ingredients & measure out. Wash and dry produce. Preheat oven to 375°F.
2. First, prepare the rice by bringing 1 ½ cups vegetable stock to a boil in a small pot. Add ¾ cup rice and lower temperature to low and simmer rice for about 30 minutes with the lid on.
3. Prepare all vegetables: slice green onions, mushrooms, and zucchini. Shred carrots and chop the cilantro and basil.
4. Next, while rice is cooking, prepare the miso broth by simmering 1 1/2 cups water, 2 ¼ tsp Miso, 2 Tbsp sliced green onions, and ¼ cup sliced mushrooms.
5. To prepare the marinated zucchini ribbons, add 1 ½ Tbsp olive oil, 1 ½ tsp of salt & pepper blend, zucchini ribbons, 1 tsp fresh lemon juice, 1/8 cup chopped cilantro, and chopped basil leaves- stir to combine.
6. Sauté the remaining mushrooms in a skillet over medium heat with butter, sea salt and fresh cracked black pepper, set aside once mushrooms are cooked.
7. Lastly, to roast the shredded carrots, add the remaining 1 ½ Tbsp olive oil and ½ tsp salt & pepper blend to the carrots and spread on a sheet tray. Roast for 8-10 minutes until tender.
8. To plate everything, add the rice first, then pour the miso broth into the bowl, top rice with sauteed mushrooms, roasted carrots, and zucchini ribbons. Garnish with fresh cilantro and green onions, enjoy!
Tips/Tricks:
- I recommend making the rice first and then roasting the carrots, the carrots won’t take very long to cook, so you can multi-task while the rice is cooking!
- If you don’t have vegetable stock to prepare the rice, you can substitute water :)
- To make zucchini ribbons, you can use a mandolin to slice them evenly and efficiently!
Click Link Below For Recipe PDF:
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