Cook the black rice in water according to the packet instructions until soft but still with a little bite.
Clean the oyster mushrooms with a cloth, tear them into pieces and slice the spring onions into thin rings.
Heat the sesame oil in a wide frying pan and fry the oyster mushrooms over a high heat until golden brown.
Add the cashews and toast them briefly. Deglaze everything with tamari and stir in the spring onions and chilli flakes.
Let the mushroom mixture cook a little longer until the liquid is almost absorbed and everything is glossy.
Divide the black rice between plates and top with the oyster mushroom mixture.
Good to know
This dish is simple and still special. The black rice brings depth, the mushrooms lots of flavour. Exactly the kind of meal that's satisfying and comforting.
Swaps
Cashews → walnuts (more omega-3 fatty acids); black rice → brown rice (similar fibre content, usually a little milder); sesame oil → olive oil (more monounsaturated fatty acids); spring onions → leek (also contains fibre and spicy plant compounds).
Allergens
Contains tree nuts from the cashews and soya from the tamari; use chilli sparingly for children depending on their age and sensitivity, and during pregnancy the dish is usually fine in normal kitchen amounts. Contains: tree nuts (cashews), soya, sesame.
