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Shichimi Mushroom Rice Bowl


Shichimi Mushroom Rice Bowl Recipe

Ingredients:
  • 2 cups cooked brown rice*
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, very thinly sliced
  • Fine-grain sea salt
  • 12 ounces / 340 g chanterelles or mushrooms of your choice, sliced ~1/4-inch thick
  • 8 ounces / 225 g firm tofu, cut into tiny cubes
  • 1 small bunch kale / 3 oz / 85 g, well chopped
  • Shichimi Togarashi or red pepper flakes, to taste
Directions:
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