SAMFA – Mushroom, Kale & Black Rice Bowls with Za’atar Tahini Sauce

Serves 4


Black rice:

  • 2 ¼ cups water
  • 1 cup black rice
  • 1 tsp salt


Za’atar tahini sauce:

  • 115g tahini
  • 125ml water
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp za’atar
  • 1 clove garlic, finely grated
  • Good pinch of sea salt
  • 1 large white onion, sliced
  • 1 bunch / ± 200g kale or swiss chard, roughly chopped
  • 500g mixed cultivated mushrooms, sliced into chunky pieces
  • 1 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar



  • Thinly sliced radish
  • Chargrilled artichoke hearts, sliced
  • Lightly steamed asparagus stems
  • Olive oil, for cooking
  • Salt and pepper, to taste



For the rice:

  • Combine water, black rice, and salt in a medium sized pot.
  • Bring to a boil and then reduce to low.
  • Cover and cook for about 30 to 35 minutes until the rice is tender and chewy and all the water has been absorbed.
  • Switch off the heat and let stand, covered, for 10 minutes before fluffing and serving.


For the sauce:

  • Combine all ingredients in a medium sized bowl and mix well.
  • Taste to adjust seasoning and set aside until serving.
  • Heat a drizzle of olive oil in a large frying pan.
  • Add the onion and cook until tender.
  • Add the kale and cook until just wilted.
  • Season lightly.
  • Remove from the pan and set aside.
  • Add a fresh drizzle of olive oil to the pan and cook the mushrooms until golden brown.
  • Add the soy sauce and vinegar and toss to coat.
  • Divide black rice amongst four bowls.
  • Top the rice with the cooked onion and kale mix, the sautéed mushrooms and the rest of the delicious toppings.
  • Generously dollop the bowls with the za’atar tahini sauce and serve with the extra on the side and enjoy!




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