Hope you guys are well? I am nursing a bit of a cold since Saturday so I haven’t been very active or upbeat in the last few days. I spent most of my time staying on the sofa with my cat, watching Netflix and drinking buckets of herbal tea. Duncan is in the same boat, sadly, but because his symptoms are a bit more acute so he has spent lots of that time sleeping and watching Vikings, which I am not that into anymore.
We are both frustrated with not being able to go for a run, especially that yesterday was a gloriously sunny day, but hey, I am sure there will be more of those soon, right? We’ve also been hoping for some quality time together this past weekend as it’s been all work and no play lately, but it looks like that needs a reschedule. So in the recipe department, I went for easy, nourishing food that my body craves right now. It’s a bowl full of goodness – brown rice and stir-fried kale topped with addictive miso shiitake, which are delicious and if you are a mushroom lover, like me, it’s hard not to simply eat them all straight off the baking tray. I made some quick-pickled radishes to go with this, but if that’s too much work, simply serve it with finely shredded sushi ginger or some shop-bought pickles. A portion of kimchi would also not be out of place here.
1 tbsp vegetable oil (I used rice bran) 300 g / 10.5 oz fresh shiitake mushrooms* 2 tbsp miso paste** (I used red miso) 4 tsp rice wine vinegar 1 tbsp mirin or 2 tsp maple syrup 1 tsp toasted sesame oil 1 garlic clove, finely grated
REMAINING INGREDIENTS
1½ cup of cooked brown rice 100 g / 3.5 oz spinach or kale, steamed or stir-fried 1 spring onion, sliced finely sesame seeds, to decorate, (optional)
ASSEMBLY
My recipe is adapted from this recipe.
