Mushroom Shichimi Rice Bowl
Ingredients
- 2 cups cooked brown rice*
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, very thinly sliced
- Fine-grain sea salt
- 12 ounces/340 g chanterelles or mushrooms of your choice, sliced ~1/4-inch thick
- 8 ounces/225 g firm tofu, cut into tiny cubes
- 1 small bunch kale/3 oz/85 g, well chopped
- Shichimi Togarashi or red pepper flakes, to taste
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