Gingered mushroom super bowl recipe | Sainsbury`s Magazine

Ingredients

• 100g long grain brown rice
• 100g mangetout or edamame
• 1 tbsp vegetable oil
• 300g mixed mushrooms (we used shiitake and chestnut)
• 3 tbsp tamari or reduced-salt soy sauce*
• 1 tbsp sugar (any type)
• 1 ½ tbsp rice vinegar
• 1 tsp grated root ginger
• 1 carrot, shredded or coarsely grated
• ½ avocado, sliced
• 100g pickled red cabbage, drained