I Make This Hearty Miso Black Bean & Mushroom Rice For My Vegan Frinds

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable while still providing a good texture.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

Soy sauce can provide umami flavor at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for cooking.

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

Heat some olive oil in a sauté pan over medium heat. Add the chopped shallot, garlic, ginger, and carrot. Sauté until fragrant.

Stir in the miso paste until well combined with the vegetables. Add 200ml of water and bring it to a boil. Once boiling, add the washed black beans and sliced mushrooms. Stir well, reduce the heat, cover the pan, and let it simmer for about 30 minutes.

Add the washed basmati rice to the pan along with 350ml of water. Stir until the mixture starts boiling again. Cover the pan, reduce the heat, and let it simmer for about 20 minutes, or until the rice is fully cooked.

Once the rice is cooked, stir in the chopped parsley. Season with salt and ground black pepper to taste. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens