Sea­weed, ama­ranth & brown rice bowl

Nadia - - FAST & FRESH -

Ready in 45 min­utes plus pick­ling and cool­ing time | Serves 4 | DF | GF

This bowl is in­spired by bibim­bap, the Korean dish of rice topped with pick­les, veg­eta­bles and egg. Al­most every­thing here can be pre­pared ahead; just cook the rice and poach the eggs close to serv­ing. Add sea­son­ings such as soy sauce and sesame to suit your taste – we love the umami hit of gochu­jang, the Korean fer­mented chilli paste. Pickle the mush­rooms the day be­fore.

2 cups brown rice, rinsed, drained 4 eggs 50g dried wakame, soaked in boil­ing wa­ter for 2 min­utes, drained (see notes) Light soy sauce*, to serve 1 tsp sesame oil, or to taste ½ tele­graph cu­cum­ber, thinly sliced and sprin­kled with salt 2 radishes, thinly sliced on a man­do­line and sprin­kled with salt 2 sheets toasted nori, thinly sliced 1 bunch chives, cut into ba­tons 1 Tbsp mi­cro greens – op­tional 1 tsp smoked pa­prika, or to taste 65g gochu­jang, thinned with 1 Tbsp wa­ter

PICK­LED SHI­ITAKE MUSH­ROOMS

100ml rice wine vine­gar* 2 Tbsp raw su­gar 2 Tbsp tamari* 150ml wa­ter 100g shi­itake mush­rooms

TOASTED PUFFED AMA­RANTH

1 cup puffed ama­ranth (see notes) 2 Tbsp rice bran oil

1 For pick­led mush­rooms, add vine­gar, su­gar, tamari, wa­ter and a pinch of salt to a small pan and bring to the boil. Place mush­rooms in a bowl, pour vine­gar mix­ture over, set aside to cool, then re­frig­er­ate overnight. Drain mush­rooms and thinly slice or leave whole.

2 Cook rice in a large saucepan of boil­ing salted wa­ter un­til ten­der (about 20 min­utes). Drain well and di­vide be­tween four bowls.

3 For toasted puffed ama­ranth, stir ama­ranth in rice bran oil in a saucepan over medium-high heat un­til golden and fra­grant (2-3 min­utes). Drain on pa­per tow­els and leave to cool.

4 Poach eggs in a saucepan of sim­mer­ing wa­ter un­til soft-poached (about 3 min­utes). Drain and place one on each bowl of rice.

5 Sea­son wakame with soy sauce and sesame oil, mix to com­bine, then ar­range on rice bowls along with pick­led mush­rooms, cu­cum­ber, radish, nori and chives. Scat­ter with toasted ama­ranth, mi­cro greens (if us­ing) and smoked pa­prika, and serve with gochu­jang.

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