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Black rice bowl with chicken and mushroom recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Create a quick and delicious Thermomix meal in just 15 minutes for a satisfying weeknight dinner.
Ingredients:
  • 1 garlic clove
  • 20g sesame oil
  • 20g maple syrup
  • 30g tamari
  • 20g shiro (white) miso paste
  • 400g fresh mixed mushrooms (shitake, Swiss brown, Shimeji)
  • 600g chicken thigh fillets, cut into halves
  • 220g black rice or brown rice
  • 1000g water
  • Olive oil spray
  • 2 bunches broccolini, trimmed and cut into thirds
  • 4 shallots, trimmed and cut into thirds
  • Toasted sesame seeds, to serve
  • 4 tsp sesame oil, to serve
Instructions:
  • Combine garlic, 20 g of sesame oil, maple syrup, tamari, and miso paste in a blender and blend on high for 15 seconds.
  • Place a bowl on the mixing bowl lid and weigh mushrooms in. Set aside. Then, place another bowl on the lid and weigh chicken in. Set aside. Pour half of the miso sauce over the mushrooms and mix well. Pour the rest of the miso sauce over the chicken and mix until coated.
  • Keep the mixing bowl as is, place the simmering basket on top, measure the rice into it, and rinse until water is clear. Add water to the mixing bowl, put the simmering basket with rice in it, and cook for 25 minutes at 100°C on speed 4.
  • Preheat a large non-stick frying pan over medium-high heat and lightly spray with olive oil. Cook the reserved chicken for 5-6 minutes on each side until golden and sticky. As the chicken cooks, move on with the recipe. Once the chicken is done, transfer it to a thermal serving bowl (ThermoServer) and cover to keep warm.
  • Position Varoma and add broccolini. Cover with lid and steam for 7-10 minutes at 100°C on speed 4 until broccolini and rice are cooked. Heat frying pan, spray with oil, and sauté mushrooms for 3-4 minutes until golden. Add spring onions and cook for 1 more minute.
  • Using a spatula, transfer the rice from the simmering basket into 4 serving bowls. Add chicken, mushrooms, spring onions/shallots, and broccolini on top. Finish by drizzling 1 teaspoon of sesame oil over each bowl and sprinkling sesame seeds on top before serving.

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