Equipment
Ingredients
Black Rice Base
- 200 g black rice, rinsed
- 475 ml vegetable broth
- 2 g kosher salt
Mushroom Hash
- 400 g mixed mushrooms, sliced
- 300 g sweet potato, peeled and diced into 1cm cubes
- 1 yellow onion, diced
- 3 garlic, minced
- 45 ml olive oil
- 5 g fresh thyme, leaves stripped and chopped
- 3 g smoked paprika
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
In a medium saucepan, combine the rinsed black rice, vegetable broth, and 2g of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35 to 40 minutes.
Remove the rice from the heat and let it rest, covered, for 10 minutes. This allows the steam to redistribute and prevents a mushy texture.
While the rice is resting, heat half of the olive oil (about 22ml) in a large skillet over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, until golden brown and tender, about 8 to 10 minutes. Transfer the sweet potatoes to a plate.
In the same skillet, add the remaining olive oil. Add the sliced mushrooms and spread them into an even layer. Let them cook undisturbed for 3 minutes to develop a deep brown crust.
Stir the mushrooms, then add the diced yellow onion. Cook for an additional 5 minutes until the onion is translucent and the mushrooms are deeply browned.
Add the minced garlic, fresh thyme, smoked paprika, 5g of salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
Return the cooked sweet potatoes and the prepared black rice to the skillet. Toss everything together to combine and heat through for 2 minutes.
Remove the hash from the heat, portion into bowls, and garnish with fresh chopped parsley.
Chef's Notes
- For a classic brunch experience, top each serving with a soft-poached or sunny-side-up egg. The runny yolk creates a rich, natural sauce that binds the hash together.
- Black rice retains its hull, which means it holds its shape beautifully and won't turn into mush, even if slightly overcooked or reheated the next day.
- To maximize the umami profile, try Deglazing the mushroom pan with a splash of dry white wine or apple cider vinegar just before adding the garlic and spices.
- Cutting the sweet potatoes into uniform 1cm cubes is crucial; if they are too large, the outside will burn before the inside becomes tender.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Rice and sweet potatoes freeze well, though mushrooms may lose some structural integrity upon thawing.
Reheating: Reheat in a skillet over medium heat with a splash of water until warmed through.
