Photo: Andrew Ridley
Mushroom Shichimi Rice Bowl
9 ingredients
15 min + 5 min
Serves 3-4.
openrecipes
I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.
Estimated Nutrition (whole recipe, rough)
537
Calories
16g
Protein
31g
Fat
53g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups cooked brown rice*
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, very thinly sliced
- Fine-grain sea salt
- 12 ounces / 340 g chanterelles or mushrooms of your choice, sliced ~1/4-inch thick
- 8 ounces / 225 g firm tofu, cut into tiny cubes
- 1 small bunch kale / 3 oz / 85 g, well chopped
- Shichimi Togarashi or red pepper flakes, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes