Nutrient-dense black rice and mushroom nourish bowl with tahini-parsley dressing.
- •75g black rice
- •100g purple sprouting broccoli, steamed
- •100g peas, steamed
- •200g mushrooms, cleaned and quartered
For the tahini-parsley dressing
- •3 tablespoons tahini
- •3 tablespoons water
- •1½ tablespoons apple cider vinegar
- •1 small garlic clove, minced
- •Small handful of parsley, chopped
- •Pinch of salt to taste
Cook the black rice according to the instructions on the package then set aside. Heat a non-stick frying pan over medium heat. Once hot, add the mushrooms, but do not stir. Once they start to brown, flip them, allow to brown then take the pan off the heat and set the mushrooms aside.
To make the dressing, combine the tahini, water, cider vinegar, garlic clove, parsley and salt in a food processor. Blitz until smooth and creamy.
Put the black rice, broccoli, peas and mushrooms in a bowl then top with the dressing. Garnish with fresh parsley and chilli flakes if you desire.
- Category: Lunch
Keywords: Nourish bowl, buddha bowl, black rice, roasted mushrooms