teriyaki roasted mushrooms & aubergines on sticky rice

A simple but flavoursome dinner that the whole family will love. Aubergines are roasted until tender, before being mixed through a homemade teriyaki sauce. Served on a bed of sticky rice with a sprinkle of sliced spring onions, spicy chilli flakes and sesame seeds on top.



Serves 3-4 & takes 40 minutes to cook


Ingredients


For the sticky rice

  • 200g short grain rice (or you can use brown rice)

  • 500ml water

  • 1 tablespoon of sugar

  • 1 tablespoon of brown rice vinegar

  • Pinch of salt

  • 1 tablespoons of creamy tahini

For the mushrooms & aubergines

  • 2 large aubergines (or 3 small), cut into bite-sized chunks

  • 5 portobello mushrooms, sliced

  • Olive oil

  • 2 tablespoons of soy sauce (or tamari)

  • Pinch of salt

For the teriyaki dressing

  • 3 tablespoons of creamy tahini

  • 3 tablespoons of smooth almond butter

  • 1 tablespoon of soy sauce (or tamari)

  • 1 tablespoon of brown rice vinegar

  • 2 tablespoons of toasted sesame oil

  • Juice of 1 lime

  • 2 teaspoons of caster sugar or maple syrup

  • Pinch of salt

  • Dash of almond milk

To serve (all optional)

  • Sprinkle of sesame seeds

  • Sprinkle of chilli flakes

  • 3 spring onions, finely sliced


Method


1. Preheat the oven to 190C, fan setting.


2. Rinse the rice and place into a small pan over a medium heat and add the water. Bring to the boil, before covering the pan and cooking for 15-30 minutes, or as long as it states on pack as these times differ. Cook until the rice has absorbed all of the water and has cooked through.


3. While the rice cooks, place the aubergine chunks and sliced mushrooms onto a large baking tray and drizzle with olive oil, 2 tablespoons of soy sauce (or tamari) and a pinch of salt. Mix well and cook for 20 minutes until they become soft.


4. While the aubergines and mushrooms cook, make the teriyaki dressing. Place all of the ingredients in a small bowl and whisk until smooth.


5. After 20 minutes of cooking, remove the aubergines and mushrooms from the oven and mix through the teriyaki dressing. Mix well until all of the vegetables are coated in the dressing.


6. Once the brown rice has cooked, mix through the sugar, brown rice vinegar, a pinch of salt and a tablespoon of tahini. Mix well until the rice is piping hot and everything has mixed through.


7. Spoon the aubergines and mushrooms on top of the rice and cover with a sprinkle of sesame seeds, chilli flakes and sliced spring onions. You can serve like this or mix everything through the sticky rice before serving.