Mushroom & Rice Mix

Sautéd mushrooms with lightly steamed cabbage over a bed of brown rice, drizzled with tahini.

11 g
25 g
29 g


  • 60 grams Mushrooms, Cooked
  • 50 grams Brown Rice, Cooked
  • 60 grams Cabbage, Raw
  • Half Avocado, Black Skin
  • 2 tbsps Tahini


Cook the brown rice according to package instructions.

Wash and chop the mushrooms. Heat a frying pan on medium heat, and sauté the mushrooms. Sprinkle with salt to draw out the moisture. Cook until the moisture is evaporated and the mushrooms are golden brown, but not mushy.

Wash and chop the cabbage. Lightly steam it, or sauté with a bit of water as needed to soften it.

Slice open the avocado, remove the pit, and slice it.

Assemble the ingredients in a bowl, and top with sliced avocado and tahini.

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