Colorful rice with mushrooms – Nasi berwarna Sayuran dan Jamur

Ingredients for 2 servings:

• 100 g water
• 1 tsp, heaped stock powder (mushroom bouillon, granules)
• 50 g basmati rice
• 150 king oyster mushrooms, alternatively brown mushrooms
• 20 g ginger
• 120 g carrot(s)
• 6 m.-large Kailan (Chinese broccoli) (flower Kailan), only the stems of it
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 1 tbsp wheat flour
• 1 pinch(s) black pepper, freshly ground
• 1 tbsp sesame oil, light
• 2 tbsp sunflower oil
• 1 tbsp chili oil
• 6 tbsp liquid chicken stock
• 1 tsp black bean paste, hot, in sesame oil
• 2 leaves of Kailan (Chinese broccoli), without stem
• 6 Kailan (Chinese broccoli) (flower kailan), only the flowers
• 2 tsp black bean paste, hot, in sesame oil
• 8 grapes, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A rice dish that originated in China. The Indonesian version has less rice but more vegetables and mushrooms.

Wash the rice, strain it, and drain well. Bring the water to a boil in a lidded pot. Dissolve the stock powder in it, add the rice, and stir. Cover and simmer gently over low heat for 12 minutes. Remove from the heat and let it rest for 25 minutes without opening the lid. Then open the lid and let the rice cool. For the vegetables, clean the king oyster mushrooms and cut them into small pieces. Peel the washed ginger, cut into thin slices across the grain, and finely chop them. Peel the washed carrot and dice it into small cubes. Remove the large leaves and stems from the washed kailan. Remove the top parts, including the flowers and petals, and blanch for 2 minutes. Remove the stems from 2 large, unblemished leaves and cut them crosswise into small rolls. Blanch these leaves for 2 minutes and line the serving plates with them. Cut off about 1 cm of the bottom of the kailan stems, peel them completely, and cut them into small pieces. Set aside along with the stem rolls. Crack the egg, whisk it with the chicken stock powder, and then whisk in the flour and pepper until smooth. Fry with the sesame oil to form a pancake. Let cool and chop finely. Heat the sunflower oil and chili oil in a wok until very hot. Add the ginger, carrot, and kailan pieces and stir-fry for 1 minute. Add the mushrooms and stir-fry for 30 seconds. Then add the rice and egg pieces and stir-fry for another 30 seconds. Deglaze with the chicken stock and stir in the black bean paste. Reduce the heat. Continue to simmer until the chicken stock is almost absorbed. Turn off the heat and let it mature with the lid on for 3 minutes. Meanwhile, decorate the serving plates with the kailan flowers and the washed and halved grapes. Place the rice mixture in the center, top with 1 teaspoon of bean paste and 1 whole grape. Serve and enjoy. Note: This dish is available in all versions where fresh vegetables and mushrooms are available. It’s important that everything is chopped very finely. The vegetables should always be at least three times the weight of the cooked rice.