Preheat oven to 400*F/205*C
Place the chicken or vegetable stock into a pot and bring to a simmer
Pour the hot stock into a large casserole dish. Whisk in the miso paste. When fully incorporated, add in the butter, sliced onion, garlic, Dainty Kimora Rice, soy sauce, and pepper. Cover with a lid or tightly cover with foil. Place in the oven for 25 minutes. Remove to cover and allow to cook for another 10-15 minutes, or until the rice is just cooked and tender. It may still look liquidy, that’s ok.
While the rice is cooking, heat a large skillet over high heat. When hot, add in the 3 tbsp olive oil Heat the olive oil until it is just about to smoke. Immedietly add in the mushrooms. DO NOT stir the mushrooms for 4-5 minutes. After 4-5 minutes, stir the mushrooms so the top layer is at the bottom, and the bottom layer is on the top. Allow to cook on high heat, without stirring, for another 3-4 minutes. When the mushrooms are slightly caramelized, season with salt and pepper. Remove from the heat.
To serve, remove the rice from the oven. Using a spoon, stir in the mushrooms and adjust the seasoning. Garnish with the chopped parsley and serve immediately.
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