We had this last night and it took precisely 10 minutes from lighting the gas hob to plating up. The rice was pre cooked – add another 20 minutes if you are starting with uncooked rice.
The main difference between Tamari and Soy Sauce is that Tamari contains little or no wheat – good news if you are GF – check the label before buying. Tamari and Soy Sauce are both made from fermented soy beans, Japanese Tamari tends to be thicker richer and more salty.
1C cooked black rice (can sub brown rice if you like)
2C roughly chopped mushrooms. I used field mushrooms you can use whatever is fresh
1C cherry tomatoes halved
1 large shallot, sliced finely
1.5C cauliflower cut into smallish florets
1Tbs oil for sautéeing (olive oil, avocado oil, coconut oil)
1 large garlic clove, peeled and finely sliced
Tamari and fresh cracked black pepper for seasoning
Place a heavy based fry pan on to a medium heat and add oil. Sauté shallot and cauliflower for three minutes stirring gently so that the shallot doesn’t brown. Add mushrooms and rice and cook for a further two minutes stirring. Add garlic and tomatoes and stir to combine gently. When mushrooms are looking ready (slightly wilted but not mushy) remove from heat and season liberally with the Tamari: stir through and taste after adding 1 tbs Tamari and then add more if you like (we had about 1.5tbs in ours). Grind fresh cracked pepper over the top and serve immediately.
*This amount served myself as a main vegetarian meal and Paul as a side to his hunk of sirloin.
For the kids I sautéed the shallot, added the cauliflower and rice and then sliced up a rasher of bacon finely and stirred it all in until the bacon was cooked.