Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 300g sticky rice, rinsed until water runs clear
- 750ml hot vegetable stock
- 25g butter
- 200g oyster mushrooms, sliced, or use chestnut
- 200g shiitake mushrooms, sliced, or use closed cup
- 3 spring onions, thinly sliced, white and green parts separated
- 125g miso paste
- 65g spinach
- Salt and freshly ground black pepper
- 2 tsp sesame seeds
Method
1. Cook the rice according to the pack instructions. Set aside for 10 minutes.
2. Meanwhile, melt the butter in a large frying pan over a medium heat. Cook the mushrooms and the white part of the spring onion for 5 minutes until softened.
3. Whisk the miso paste and 65ml water together in a jug, then add to the rice in the pan with the mushrooms and spinach. Stir until the spinach has wilted and add salt and pepper. Sprinkle with the sesame seeds and serve with green spring onion on top.


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