ASIAN APRICOT MUSHROOM RICE BOWL

My family and I really like rice bowls for supper. Our favorite has been Spicy California Sushi Bowl. Today I decided to change things up since I had a 24 oz pack of baby bella mushrooms to use up. This recipe is mildly sweet and tasty. I was inspired by “Rabbit and Wolves”: Vegan Sticky Apricot Mushrooms.

Here's a 5 minute video about how to easily grow your own microgreens. Although there are not a lot of studies yet, data so far indicates that microgreens contain a higher concentration of many nutrients when compared to their fully grown plant.

What I did differently to prepare the mushrooms:

-Used baby bella mushrooms instead of portobella mushrooms

-I could not find apricot preserves that did not have added sugar so did not use. I soaked 1 cup of dried apricots (organic so were not dried using sulphur dioxide) and 4 dates in water for 2 hours, then drained.

-Added the soaked apricots, dates, and double the amount of soy sauce, rice vinegar, OJ, orange zest and chili flakes to my high speed blender and blended until smooth. Did not add extra water.

-Sliced and marinated 24 oz of baby bella mushrooms using 3/4th of the blended apricot mixture for 1 hour

-Baked on parchment paper instead of tin foil and did not spray with oil

-Did not add more marinade once mushrooms started to cook

To make the rice bowl

-Cooked sprouted red rice in my rice cooker per package instructions. Use whatever rice you prefer.

-Feel free to add whatever you want to your rice bowl. Today I decided upon chopped avocado, shredded golden beet, sunflower MICROGREENS, sliced scallions, and the marinated mushrooms

-Topped with roasted sesame seeds, crushed red pepper flakes, and a bit of soy sauce mixed with wasabi