Fragrant rice with vegetables and mushrooms
3 servings
45 minutes
Aromatic rice with vegetables and mushrooms is a harmonious blend of tender basmati with vibrant vegetables and spicy notes of ginger and garlic. This dish draws inspiration from European cuisine but brings in Eastern nuances through soy sauce and chili. Its rich flavor unfolds gradually: first the soft sweetness of carrots and peppers, then the bitterness of cabbage and the spiciness of garlic and ginger, finishing with juicy mushrooms that add depth. This versatile dish is suitable for both a light lunch and a hearty dinner.
1
Prepare the rice. Boil until the water is fully absorbed, then remove from heat and set aside.
- Brown basmati rice: 1.5 glass
2
Peel the carrot and cut it into small cubes, cut the pepper the same way. Heat 0.5 tablespoons of olive oil in a pan, add the carrot, pepper, a bit of chili, drizzle with soy sauce, and cook for a few minutes.
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Red chili pepper: to taste
- Soy sauce: to taste
- Olive oil: 1 tablespoon
3
Crush the garlic, chop the ginger. Add everything to the pan and sauté for a few minutes.
- Garlic: 1 clove
- Ginger: 100 g
4
Chop the cabbage leaves (5 pieces), add to the pan, and lightly drizzle with oil. Mix and cook for about 10 minutes.
- Savoy cabbage: 5 piece
- Olive oil: 1 tablespoon
5
Chop the mushrooms and add them to the pan. Cook for a couple of minutes.
- Mushrooms: 50 g
6
Chop the onion and add it to the pan. Cook for a few more minutes and add rice, then a bit of soy sauce. Simmer until the rice absorbs all the juices, adding herbs to taste.
- Onion: 2 heads
- Brown basmati rice: 1.5 glass
- Soy sauce: to taste
