Kucha Rice

Ingredients

• 10g Kucha seasoning
• 1 cup brown rice
• 300g fresh green beans
• ½ red cabbage
• 1 medium carrot
• 2 courgettes
• 6 large mushrooms (your choice)
• Salt and pepper, to taste
• Oil (for cooking)

Instructions:

1. Cook the rice: Rinse the brown rice thoroughly and cook it in a rice cooker. Once cooked, set it aside.
2. Prepare the vegetables: Snap the ends off the green beans. Slice the cabbage and carrot into pieces roughly the same size as the beans. Slice the courgettes slightly larger, as they require less cooking time.
3. Combine the vegetables: In a large bowl, mix the prepared vegetables together. Toss them with the cooked brown rice and set aside.
4. Heat the wok: Heat a wok or a sturdy pan over medium-high heat and add a generous amount of oil. Allow the oil to heat before adding the vegetables.
5. Cook the vegetables: Add the mixed vegetables to the hot wok. Let them sit undisturbed for about 2 minutes to allow them to caramelise before stirring.
6. Prepare the mushrooms: While the vegetables are caramelising, peel and slice the mushrooms.
7. Add the mushrooms: After the vegetables have begun to caramelise, add the sliced mushrooms to the wok. Toss everything together and continue cooking.
8. Finish the dish: Once the vegetables are cooked to your liking (ideally still slightly crunchy), add the cooked brown rice and Kucha seasoning. Toss everything together for about 1 minute until well combined. Season with salt and pepper to taste.
9. Serve immediately: Enjoy this wholesome and flavourful dish while it’s hot!

This recipe serves 4 people, with a balance of crunchy vegetables and seasoned brown rice.