500gmixed cultivated mushroomssliced into chunky pieces
asparagus stemslightly steamed
olive oilfor cooking
salt and pepperato taste
For the rice
Combine water, black rice, and salt in a medium sized pot. Bring to a boil and then reduce to low.
Cover and cook for about 30 to 35 minutes until the rice is tender and chewy and all the water has been absorbed. Switch off the heat and let stand, covered, for 10 minutes before fluffing and serving.
For the sauce
Combine all ingredients in a medium sized bowl and mix well. Taste to adjust seasoning and set aside until serving.
Heat a drizzle of olive oil in a large frying pan. Add the onion and cook until tender. Add the kale and cook until just wilted. Season lightly. Remove from the pan and set aside.
Add a fresh drizzle of olive oil to the pan and cook the mushrooms until golden brown. Add the soy sauce and vinegar and toss to coat.
Divide black rice amongst four bowls. Top the rice with the cooked onion and kale mix, the sautéed mushrooms and the rest of the delicious toppings.
Generously dollop the bowls with the za’atar tahini sauce and serve with the extra on the side and enjoy!