Miso-Butter Brown Rice
with Crispy Mushrooms & Togarashi
INGREDIENTS
- 2 tbsp vegan butter
- 1 tbsp red miso paste
- 2 oz sliced leeks
- 4 oz cremini mushrooms, thinly sliced
- 2 oz shredded green cabbage
- 6 oz baby bok choy, roughly chopped
- 8.8 oz precooked brown rice
- 1 tsp tamari
- ¼ cup cashews
- 1 tsp togarashi
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Add 1 tbsp vegetable oil, butter, and miso to a large nonstick skillet over medium heat. Melt the butter and stir. Add leeks and a pinch of salt and pepper and cook until tender, 2 to 3 minutes. Add mushrooms, cabbage, bok choy, and 2 tbsp warm water and cover. Cook until the vegetables have wilted, 2 to 3 minutes. Uncover and cook until mushrooms begin to crisp, 3 to 5 minutes. (4-serving meal: use 2 tbsp vegetable oil, 4 tbsp warm water)
Make a small tear at the top of the brown rice bag and microwave for 1 minute. Add brown rice, tamari, and cashews to the skillet and toss to combine. Season to taste with salt. TIP: You can cook the rice on the stovetop instead, if you prefer. Just add the precooked brown rice and 1 tbsp water to a small saucepan over medium-high heat, cover, and steam until warmed through, 3 to 4 minutes. If making the 4-serving meal, use 2 tbsp water.
Divide the miso-butter brown rice with crispy mushrooms between plates and sprinkle with togarashi. Enjoy!
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