Lenten Rice with Mushrooms, Vegetables and Sesame

Name: Lenten Rice with Mushrooms, Vegetables and Sesame - Maria L.
Ingredients: 1/2 half a cup of rice (the cup is 250 ml) 1 carrot 1 small parsley 1 very small parsnip 1 onion 250 g mushrooms 5 tablespoons of oil 50 ml white wine 1 clove of garlic a pinch of ginger (or to your t

Salad - Lenten Rice with Mushrooms, Vegetables and Sesame by Maria L. - Recipia

To prepare a savory and healthy dish, we start by washing and cleaning all the vegetables and mushrooms. It is essential to choose them fresh, then slice them thinly to ensure even and quick cooking. The onion is finely chopped, serving to flavor the entire dish. In a separate pot, we will boil the rice. The ideal proportion is one and a half cups of water for every half cup of rice, but it is good to check the instructions on the rice package used, as the boiling time and amount of water may vary. As the rice cooks, we can focus on preparing the vegetables. In a small pan, we toast the sesame seeds for about two minutes until they become golden and release their unmistakable aroma. Then we set them aside, being careful not to leave them on the heat too long to avoid burning. In a large pan, we add the five tablespoons of coconut oil, ideal for cooking due to its subtle flavors and nutritional benefits. When the oil is hot, we add the chopped onion, letting it sauté until it becomes translucent. This moment is perfect to introduce the sliced carrot, parsley, parsnip, and celery, giving them time to sweat and release their flavors. After about five minutes, we add the mushrooms, which will contribute to a rich umami flavor. It is important to add a splash of water to prevent the ingredients from sticking to the pan. When the mushrooms are almost cooked and there is no liquid left in the pan, we pour in the white wine. This will add a note of acidity and intensify the flavors, allowing it to boil until completely evaporated. Meanwhile, we check the rice, which is probably cooked. In the pan with the vegetables and mushrooms, before turning off the heat, we add a tablespoon of soy sauce and grated ginger, mixing well to combine the flavors. After a minute, we turn off the heat and make sure the dish is well seasoned with salt and pepper, considering that the soy sauce is quite salty. We add the crushed garlic and fresh dill, stirring gently. Then, we incorporate the cooked rice, mixing everything evenly. The final dish is perfect to be served alongside pickled cucumbers, which add a refreshing contrast. It can also be accompanied by a grilled chicken, if you want a heartier meal. On the plate, don’t forget to sprinkle the toasted sesame seeds over the rice. They should not be incorporated into the dish as they quickly get soggy and lose their crunchy texture, thus keeping their unmistakable aroma and taste. This recipe is not only delicious but also full of colors and flavors, perfect for a family dinner or a meal with friends.

Ingredients

1/2 half a cup of rice (the cup is 250 ml) 1 carrot 1 small parsley 1 very small parsnip 1 onion 250 g mushrooms 5 tablespoons of oil 50 ml white wine 1 clove of garlic a pinch of ginger (or to your t

Lenten Rice with Mushrooms, Vegetables and Sesame

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