in Recipes

Brown vegetable rice

updated

Spread the love

Ingredients for 5 servings:

  • 350 g basmati
  • 1 red bell pepper(s)
  • 1 head of Chinese cabbage
  • 1 can of corn
  • 1 stalk(s) leek
  • 1 jar of mu-err mushrooms
  • 5 tbsp soy sauce
  • 10 tbsp soy sauce, Japanese (teriyaki)
  • Spice mix (Chinese spice)
  • oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Own creation

Cook the rice in water with 1 tablespoon of soy sauce. In the meantime, cut the Chinese cabbage, leek, and bell pepper into small strips. Drain the corn and mushrooms. Fry the leek in a little oil in a hot, non-stick pan, then add the bell pepper pieces and fry. Now add the Chinese cabbage, stir, and fry for about 4 minutes. Add 2 tablespoons of soy sauce and stir. Mix in the corn and mushrooms and season well. When the rice is cooked, add it to the vegetables, mix, and season with soy sauce and teriyaki sauce. Mix again and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ligurian salsify ragout

Kohlrabi with ham and cream sauce