Braised Mushroom Rice "Bowl"
Chewy tender mushrooms with creamy chickpeas, fragrant rice and smoky chilis.
Braised Mushroom Rice “Bowl”
Serves 4 - 5
When we lived in Florida, my favorite human and I would have burrito bowls once or twice a month as a quick dinner. A recent craving for a burrito bowl prompted this recipe but because it was the middle of winter I had to pivot from many of the fresh ingredients I would have typically added while an abundance of mushrooms eliminated any meat option I would have thought of first. While it wasn’t exactly the burrito bowl I was craving, the flavors were everything I would have wanted from one and more with my “bowl” being lighter with brighter flavors. Better yet, the leftovers made for an incredibly craveable wrap the next day.
Ingredients
*Chickpeas
150g (0.75 c) dried chickpeas, soaked overnight and drained
800ml (4 c) water
10g (2 t) mushroom bullion
6g (2 t) Adobo
2 bay leaves
Lemon Rice
1,150ml (5.75 c) water
660g (3 c) jasmine rice, rinsed
15ml (1 T) olive oil
6g (1.5 t) kosher salt
1 lemon, zested
1 bay leaf
Braise
20ml (4 t) olive oil
**1kg (2.25 lbs) mixed mushrooms, julienned if needed
400g (1 large) onion, sliced 0.25in with the grain
6 garlic cloves, minced
1 -2 cheongyang or serrano chilis, minced
1 chipotle in adobo, minced
2 t adobo from the chipotle
12g (1.5 T) chili powder
8g (2 t) ground cumin
6g (2 t) powdered Adobo
3g (1 t) ground coriander
2g (2 t) dried oregano
1g (0.25 t) ground cinnamon
1/8 t ground clove
***300-400ml (1.5-2 c) chickpea braising liquid
****Corn Slaw
248g (8.75 oz) can corn, drained
50g (3) scallions, sliced
1 cheongyang or serrano chili, minced
1 garlic clove, minced
Cilantro, chopped
Kosher salt
Pepper
Lemon juice
Charred peppers
7ml (1.5 t) vegetable oil
150g (a little more than 0.25 lbs) kkwali gochu or shishito pepper, stems removed
Kosher salt
Finishing
Sour cream or Plain Greek yogurt
Shredded cheese – optional
Method
1. In a large pot bring the chickpeas and water to a boil covered.
Keep an eye on the pot because the proteins/scum from the chickpeas can cause the pot to overflow.
Reduce to a simmer and remove the scum that arises.
Add the remaining chickpea ingredients.
Cover and simmer for 1 hour – 90 minutes or until the chickpeas are fully cooked through and tender.
Fully cooked chickpeas have tender skins and creamy interiors. If the chickpeas are not cooked properly when checked after 1 hour, continue to cook until they are.
I like to test 2 or 3 individual peas from different parts of the pot if 1 isn’t cooked through properly, I continue to cook until they are all tested peas are fully cooked.
Drain and reserve 400ml (2 c) of the cooking liquid.
2. Bring the rice water a boil in a medium pot.
Add the remaining rice ingredients stirring well.
Cover and simmer on low for 20 minutes.
Continue onto Step 3 while the rice cooks.
3. Heat a medium pot over medium-high heat.
Add the olive oil for the braise and heat for 15 seconds.
Add the mushrooms, onions, garlic, chilis, and chipotle adobo.
Saute for 5 minutes.
Add the spices and cook 1 minute.
Add the chickpeas and 300ml (1.5 c) of the reserved cooking liquid.
If the braise becomes too dry or if you desire a saucier braise add the remaining 100ml (0.50 c) cooking liquid as needed.
Bring to a boil then reduce to a simmer.
Cook covered for 20 minutes.
Continue on to Step 4 while the braise simmers.
4. Stir the slaw ingredients together adding cilantro, salt, pepper and lemon juice to taste.
Refrigerate until needed.
5. Fluff the rice with a fork and keep warm.
Taste and adjust the braise seasonings as desired. Keep warm.
6. Heat a medium saute pan over high heat.
Heat the vegetable oil for the peppers for 15 seconds.
Add the chilis and saute until charred on all sides about 90 seconds – 2 minutes.
Season with salt to taste.
7. Starting with a base of rice, top with the braise, peppers, salsa, cheese if using and yogurt.
8. Serve.