Black rice with vegetables in Chinese style
4 servings
40 minutes
Black rice with vegetables in Chinese style is an unusual dish inspired by Asian culinary traditions but adapted for European cuisine. Known as 'imperial' rice, it is valued for its rich nutty flavor and nutritional properties. Combined with aromatic shiitake mushrooms, fresh vegetables, and a balanced sauce of soy sauce, rice vinegar, and sesame oil, it gains depth of flavor and richness. The light sweetness of brown sugar enhances the natural notes of the ingredients while fresh herbs add brightness to the dish. This dish is perfect as a standalone dinner or as a side to Asian appetizers. It is not only delicious but also healthy, pairing wonderfully with green tea or fresh beverages. Enjoy your meal!
1
Cook black (or any other) rice according to the instructions on the package.
- Black rice (imperial): 1 glass
2
Meanwhile:
3
Soak shiitake in boiling water for 30 minutes in advance, and keep the mushroom water.
- Dried Shiitake Mushrooms: 12 pieces
4
Slice the shiitake mushrooms lengthwise into pieces about 5 mm thick.
- Dried Shiitake Mushrooms: 12 pieces
5
We clean a piece of ginger about 3-4 cm long and cut it into pieces the size of a broken matchstick.
- Fresh ginger: 1 piece
6
Crush the garlic with the back of a knife and chop it finely, then add it to the ginger.
- Garlic: 4 cloves
7
We clean the red onion and slice it into feathers. We add it to the garlic and ginger; this part of the preparation is finished.
- Red onion: 1 head
8
Peel the carrot and cut it in half lengthwise, then into pieces about 5 mm wide. Break the broccoli into florets, removing the tough stem. Remove the veins from the pepper and cut it into pieces the size of the carrot pieces.
- Carrot: 2 pieces
- Broccoli florets: 12 pieces
- Red sweet pepper: 1 piece
9
For the sauce, mix soy sauce, rice vinegar, sesame oil, and sugar well. You can do this with a whisk or pour everything into a sealed jar and shake it well as per Jamie Oliver's advice.
- Soy sauce: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Sesame oil: 2 tablespoons
- Brown sugar: 2 teaspoons
10
Heat peanut or any vegetable oil in a pan and sauté shiitake mushrooms for about 1 minute, then add the mixture of onion, ginger, and garlic, and fry for another minute. All frying is done with constant stirring.
- Peanut butter: 2 tablespoons
- Dried Shiitake Mushrooms: 12 pieces
- Red onion: 1 head
- Fresh ginger: 1 piece
- Garlic: 4 cloves
11
Add pepper, carrot, broccoli, green peas (just frozen) and pour in the sauce. Mix well.
- Red sweet pepper: 1 piece
- Carrot: 2 pieces
- Broccoli florets: 12 pieces
- Frozen green peas: 0.5 glass
- Soy sauce: 2 tablespoons
12
Fry on high heat, stirring constantly for 3 minutes.
- Black rice (imperial): 1 glass
13
Add the cooked rice and mix well with the addition of ½ cup of mushroom broth.
- Dried Shiitake Mushrooms: 12 pieces
14
Remove from heat. Let it sit for about 3-5 minutes. Otherwise, it may burn the mucous membrane of the mouth.
15
Serve sprinkled with green onions and/or cilantro to taste
- Chopped cilantro (coriander): to taste
- Green onion feathers: to taste