Green rice bowl

Ingredients for 2 servings:

• 150 g sticky rice
• 100 g broccoli
• 1 stalk(s) Celery or 2
• 1 spring onion(s)
• 500 ml broth (shiitake broth)
• 1 tbsp fish sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Prepare the rice according to the package instructions. Wash the spring onions and slice them into rings, separating the white and green parts. Wash the celery, removing the strings, and slice the stalks into rings. Wash the broccoli and cut or tear into small florets. Bring the broth to a boil. Add the white part of the spring onions, celery, and fish sauce, and simmer over medium heat for 8 minutes. Add the broccoli and simmer for another 7 minutes. Finally, add the green part of the spring onions and let it heat briefly. Mix the rice with the broth and serve in bowls. Notes: – I use ready-made shiitake stock cubes from the Asian store. You can also substitute the broth with mushroom, vegetable, or chicken stock. Personally, I wouldn’t use the classic German granulated broth for this dish. – Experiment with the ratio of broth to rice to your own taste. The rice bowl can also be used to make a delicious rice soup. – The rice doesn’t have to be sushi-quality. I prefer to use the cheaper jasmine broken rice, as it absorbs the broth better. – To make the recipe vegetarian/vegan, you can replace the fish sauce with soy sauce.