Miso Butter Corn and Mushroom Rice Bowls

Ingredients

• jasmine rice1 1/2 cups
• water2 1/4 cups
• unsalted butter3 tablespoons
• white miso paste1 1/2 tablespoons
• cremini mushrooms, sliced10 oz (280 g)
• corn kernels1 1/2 cups
• scallions, sliced4
• rice vinegar1 tablespoon
• soy sauce1 tablespoon
• sesame seeds2 teaspoons
• lime wedgesfor serving

Method

1. 1Rinse the rice, then combine it with water in a saucepan and cook until tender; keep covered off heat for 10 minutes.
2. 2Melt 2 tablespoons butter in a large skillet over medium-high heat and add the mushrooms in an even layer.
3. 3Let the mushrooms brown before stirring, then cook until their liquid evaporates and the edges darken.
4. 4Add the corn, soy sauce, and rice vinegar, and cook for 2 minutes until glossy and hot.
5. 5In a small bowl, mash the remaining butter with the miso paste until smooth, then stir it into the skillet off the heat.
6. 6Fluff the rice and spoon into bowls, then top with the mushroom-corn mixture, scallions, and sesame seeds.
7. 7Serve with lime wedges for a bright finish.

Tips

• Let the mushrooms sit undisturbed at first to develop stronger browning.
• If the miso butter seems stiff, loosen it with a teaspoon of hot water.
• A fried egg on top turns this into a fuller dinner without much extra time.

Nutrition