Mushroom and Pine Nut Brown Rice Bowl Recipe

Name: Mushroom and Pine Nut Brown Rice Bowl Recipe
Total time: 30 min
Ingredients: 400 gm (2 cups) brown rice; 3 tsp sesame oil; 30 gm (about 6cm) ginger, finely grated; 80 ml (⅓ cup) light soy sauce; 80 ml (⅓ cup) grapeseed oil; 3 packets (about 150gm each) mixed mushrooms, such as shiitake, shimeji and wood ear, coarsely chopped; 2 garlic cloves, finely chopped; 1½ tbsp caster sugar; 60 ml (¼ cup) rice wine vinegar; 4 eggs; 40 gm (¼ cup) pine nuts; 1½ tbsp roasted sesame seeds; Torn roasted nori, thinly sliced spring onion and gochujang (see note), to serve

www.gourmettraveller.com.au

Garnish with sesame seeds, togarashi or toasted nuts.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

400 gm (2 cups) brown rice
3 tsp sesame oil
30 gm (about 6cm) ginger, finely grated
80 ml (⅓ cup) light soy sauce
80 ml (⅓ cup) grapeseed oil
3 packets (about 150gm each) mixed mushrooms, such as shiitake, shimeji and wood ear, coarsely chopped
2 garlic cloves, finely chopped
1½ tbsp caster sugar
60 ml (¼ cup) rice wine vinegar
4 eggs
40 gm (¼ cup) pine nuts
1½ tbsp roasted sesame seeds
Torn roasted nori, thinly sliced spring onion and gochujang (see note), to serve