Mushroom Shichimi Rice Bowl

Name: Mushroom Shichimi Rice Bowl
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 3
Cuisine: Global
Ingredients: 473 milliliters cooked brown rice; 2 cloves garlic, very thinly sliced; 1 small bunch kale / 3 oz / 85 g, well chopped; 340 grams 340 g chanterelles or mushrooms, sliced - 1/4-inch thick; 2 Tbsps extra-virgin olive oil; 3 servings Shichimi Togarashi or red pepper flakes, to taste; 3 servings Fine-grain sea salt; 227 grams 225 g firm tofu, cut into tiny cubes; 2 Tbsps unsalted butter

Need a gluten free and vegetarian main course? Mushroom Shichimi Rice Bowl could be an outstanding recipe to try. This recipe serves 3. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 397 calories, 14g of protein, and 21g of fat. From preparation to the plate, this recipe takes roughly 5 minutes. Head to the store and pick up pepper flakes, butter, sea salt, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.