Rice in broth with vegetables
2 servings
40 minutes
Rice in broth with vegetables is a harmonious blend of simple yet rich flavors characteristic of Thai cuisine. A light mushroom broth adds depth and umami to the dish, while fresh vegetables like cucumbers and green lettuce provide a crunchy texture and freshness. Chanterelles, with their mild nutty flavor, make an ideal complement to the boiled rice. A boiled egg adds richness and makes the dish more filling. This recipe recalls traditional Asian dishes where simplicity of ingredients meets a masterful balance of flavors. Serving it with hot broth makes it an excellent choice for a cool day, providing comfort and warmth. It is a versatile dish that can be served as a light lunch or dinner while retaining distinctive notes of Thai gastronomy.
1
Cook the rice.
- Rice: 120 g
2
Chop the salad, cucumbers, and egg.
- Green salad: to taste
- Cucumbers: 2 pieces
- Chicken egg: 1 piece
3
Pour some broth into a deep bowl, add rice on top, then add cucumbers, mushrooms, egg, and lettuce leaves (or any other greens).
- Water: 1 glass
- Rice: 120 g
- Cucumbers: 2 pieces
- Chanterelles: 60 g
- Chicken egg: 1 piece
- Green salad: to taste
4
Fry the mushrooms.
- Chanterelles: 60 g
5
Transfer the mushrooms to a pot, add spices, and pour in water. Bring to a boil and cook for 3-5 minutes.
- Chanterelles: 60 g
- Spices: to taste
- Water: 1 glass
6
Boil the egg.
- Chicken egg: 1 piece