Miso Mushroom & Brown Rice Bowls

Instructions

1. Cook the rice

   In a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2. Prepare the ingredients

   Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut and discard the stems of the peppers; remove the cores, then medium dice. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. In a bowl, combine the soy glaze and 1/4 cup of water.

3. Cook the mushrooms

   In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to a bowl.

4. Cook the peppers & serve your dish

   In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until fragrant. Add the cooked mushrooms and soy glaze mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated and the liquid has thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished mushrooms and peppers. Enjoy!