I Make This Hearty Miso Black Bean & Mushroom Rice For My Vegan Frinds

➡️This vegan-friendly dish combines the earthy richness of shiitake mushrooms, the hearty goodness of black beans, and the fragrant aroma of basmati rice, all infused with the deep, savory flavors of miso. Each bite is a delightful medley of textures and tastes, from the slight crunch of carrots to the subtle heat of cayenne pepper. Best of all, it’s made in just one pot, making cleanup a breeze. Perfect for a quick weeknight dinner or a cozy meal any day of the week, this dish is as nourishing as it is delicious. Whether you're a seasoned vegan or just looking to add more plant-based meals to your repertoire, this recipe is sure to become a new favorite!
👉Ingredients:
- 100g black beans, washed
- 100g carrot, peeled and finely chopped
- 200ml water (for beans)
- 140g basmati rice, washed
- 350ml water (for rice)
- 125g shiitake mushrooms, sliced
- 1 tbsp miso paste
- 1 shallot, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 10g ginger, finely grated
- 1/2 tsp cayenne pepper
- Parsley, finely chopped (for garnish)
👉Method:
1. Sauté Vegetables:
Heat some olive oil in a sauté pan over medium heat. Add the chopped shallot, garlic, ginger, and carrot. Sauté until fragrant.
2. Add Miso and Black Beans:
Stir in the miso paste until well combined with the vegetables. Add 200ml of water and bring it to a boil. Once boiling, add the washed black beans and sliced mushrooms. Stir well, reduce the heat, cover the pan, and let it simmer for about 30 minutes.
3. Cook the Rice:
Add the washed basmati rice to the pan along with 350ml of water. Stir until the mixture starts boiling again. Cover the pan, reduce the heat, and let it simmer for about 20 minutes, or until the rice is fully cooked.
4. Garnish and Serve:
Once the rice is cooked, stir in the chopped parsley. Season with salt and ground black pepper to taste. Serve hot.
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