Quinoa mushroom rice by Chef Sharlene
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Ingredients (serves 2)
- 120g Japanese rice
- 30g quinoa
- 220g dashi or mushroom stock
- ½ tsp light soya sauce
- ¼ tsp sugar
- 50g edamame
Mushrooms
- 200g assorted mushrooms, cut into bite size pieces
- ½ tbsp light soya sauce
- 10g butter
- 5g brown sugar
- ¼ tsp garlic powder
- 1/8 tsp onion powder
- 1 ½ tbsp oil
- ½ tsp sesame oil
- Salt and black pepper to taste
Garnish
- Crispy seaweed flakes or furikake
Instructions
1. Wash grains
- Rinse the rice and quinoa thoroughly 2-3 times.
- Drain the water and add in stock, soya sauce and sugar. Allow grains to soak for about 30 minutes before cooking.
2. Prepare the Mushrooms
- In a small bowl, mix light soya sauce, butter, sugar, garlic powder, onion powder and oil.
- Microwave 10-15 seconds to melt the butter.
- Stir in sesame oil and season with salt and pepper to taste.
- Toss the mushrooms with the marinade evenly and spread them in a single layer in the air fryer.
- Cook at 200C for 7-8 minutes. Set aside.
3. Add edamame and mushrooms to the rice
When the rice is half cooked, add the mushrooms and edamame on top of the rice and let them cook together.
4. Finish and Serve
Fluff the rice with a scoop gently.
Serving Suggestions
Garnish with crispy seaweed flakes or furikake
