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Asian black rice & veggie bowl

(serves 3)


  • 1½  cups black rice

  • 2 tblsp soy sauce

  • 1 inch fresh ginger

  • 250g chestnut mushrooms

  • Black pepper

  • 1 large handful white long bean sprouts

  • 2 handfuls spinach

  • 6 spring onions

  • 3 eggs

  • 1½ tsp chillies

  • 3 tblsp sesame oil

  • ½ cup hazelnuts

  • ½ cup almonds

  • 2 tbsp sesame seeds



  • 2 tblsp rice wine

  • 2 tblsp miso paste

  • 1 heaped tblsp plain humus

  • 2 tsp wholegrain mustard

  • ½ cup almond milk



  1. Preheat the oven to 200 degrees Celsius

  2. In a medium pot boil the rice according to the package instructions, about half an hour in hot water, keep an eye on it as it may start to run out of water, so add a little water every now and then, and keep stirring so it doesn’t stick to the bottom, after 25 minutes add 1 tablespoon sesame oil and finish for the last 5 minutes, then remove rom heat and set aside

  3. Meanwhile add the 3 eggs to a small pot and fill with warm water, bring to the boil and cook for ten minutes to ensure they are hard boiled, then drain and rinse under cold water and set aside to cool for a few minutes, before peeling of the shells

  4. Next add then nuts to a baking tray and pop in the oven for 20 minutes, until browned and fragrant, remove and set aside for a few minutes until cooled, then rub the hazelnuts to remove the flaking skins and chop both almonds and hazelnuts into small pieces

  5. Next, slice the mushrooms thinly and add to a large frying pan, cut the ginger into small pieces and add to the pan along with the soy sauce, black pepper, chillies and 2 tblsp sesame oil

  6. Cook for about 5 minutes and then add the bean sprouts, mix well and continue cooking for 3 more minutes until browned and well-seasoned

  7. Make the sauce by adding the miso paste to a mug with 1/3 cup hot water and mix well, then add the rest of the sauce ingredients and mix until well combined

  8. Remove the top ends of the leaves and roots from the spring onions and chop into small pieces, also cut up the roasted nuts and the boiled eggs

  9. Prepare your bowls by adding the spinach rice and mushroom mixture, top with the egg, nuts, spring onions and mix gently, drizzle the sauce and sprinkle with sesame seeds

  10. Enjoy!

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