Miso mushrooms with rice
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Ingredients
300g basmati rice, rinsed in cold water
dash of rapeseed oil
2 onions, finely chopped
250g mushrooms
8 tsp miso paste
300ml stock
handful of spinach, shredded
handful of parsley, chopped
Method
Put the rice on to boil in lightly salted water and drain when cooked.
Heat the oil and sauté the onion, until it has turned translucent. Add the mushrooms to the pan, and fry until they are soft. Stir in the miso paste and stock, and leave to bubble away for three minutes.
Serve the mushrooms spooned over the rice, with the spinach and parsley sprinkled on top.
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