Minggu, 05 Februari 2017

Multigrain rice with vegetables - Recipe

 Multigrain rice with vegetables

This vegetarian rice dish is inspired by a Japanese rice dish, Matsutake gohan (rice with mushrooms). It is a heart healthy dish.

 Organic multigrain rice

There are five grains - brown rice, black glutinous rice, buckwheat groats, oats groats and millet.I made Summer minestrone using this organic, multigrain rice.

Ingredients (4 servings):

2 cups of multigrain rice
1 1/2 cups of water
2 cups of vegetable stock
Baby bok choy, about 6 pieces, washed. Separate the leaves.
1 piece of fresh bamboo shoot, chopped into small pieces
3 large mushrooms, chopped into small pieces
1 green onion, sliced
Ground black pepper
2 tablespoons of oyster sauce or vegetarian oyster sauce
Sesame oil
Chopped cilantro for garnish
Optional: Soy dipping sauce


1. Put the rice in a small pot or flame-proof casserole and wash it with cold water. Rinse well. The black rice will stain the water a bit.
2. Add 1 1/2 cups of cold water to the rice.
3. Put the pot on the stove and cook (covered) on medium heat for about 10 minutes. The rice should be barely cooked and still firm.
 Cooked multi-grain rice

 4. Put the soup stock in a pot and bring to the boil. Add the vegetables and green onions (bok choy last) and boil for about a minute.

5. Pour the soup and vegetables over the rice. Grind some black pepper over the rice. Mix everything well.
6. Bring the soup to a boil and then lower the heat. Cover the pot and cook for about ten minutes or until the grains have absorbed all the liquid.
7. Add the oyster sauce. Splash some sesame oil over the rice and mix again.
8. Dish up.
9. Garnish with chopped cilantro, fried shallots, hot sauce or a teaspoon of soy dipping sauce. Or whatever you like.


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