Mushroom & Tomato Rice Bowl

Instructions

1. Roast the Mushrooms

   4 min hands-on25 min waiting

   • Preheat the oven to 220°C (430°F).
   • Clean and slice the mushrooms into bite-sized pieces and place on a baking tray.
   • Drizzle with sesame oil and soy sauce, then sprinkle with black pepper.
   • Toss to coat evenly, spread in a single layer, and roast for 25 minutes, stirring halfway.

2. Prepare the Aromatics

   8 min hands-on

   • Peel and mince the garlic and ginger.
   • Heat olive oil in a large saucepan over medium heat.
   • Add garlic and ginger, stirring frequently for 4–5 minutes without browning.

3. Build the Base

   2 min hands-on

   • Stir in tomato sauce and turmeric.
   • Cook for 2 minutes to deepen flavors and thicken slightly.

4. Cook the Rice

   3 min hands-on20 min waiting

   • Add white rice to the saucepan, followed by vegetable broth.
   • Stir to combine and bring to a gentle boil.
   • Reduce heat to low, cover, and cook for 20–25 minutes until rice is tender and slightly soupy.

5. Incorporate the Vegetables

   2 min hands-on5 min waiting

   • Chop sun-dried tomatoes and stir into the rice mixture.
   • Allow to soften for 5 minutes.
   • Add spinach leaves, stirring until wilted.

6. Prepare the Garnishes

   3 min hands-on

   • Deseed and chop the red chili.
   • Thinly slice the spring onions.
   • Roughly chop the coriander leaves.

7. Assemble and Serve

   2 min hands-on

   • Spoon the rice mixture into bowls.
   • Top with roasted mushrooms, spring onions, coriander, and red chili to taste.
   • Cooking tips:
   • For extra depth of flavor, marinate the mushrooms in sesame oil and soy sauce for 10 minutes before roasting.
   • If you prefer a creamier texture, stir in coconut milk or plain yogurt before serving.
   • Adjust the spice level by changing the amount of cayenne pepper and fresh chili.
   • For a nuttier flavor, toast the rice lightly in olive oil before adding the broth.