John Myers
Chanterelle, Fennel and Leek Vegetables on Jasmine Rice with Igwer Hood
The perfect chanterelle, fennel and leek vegetables on jasmine rice with igwer hood recipe with a picture and simple step-by-step instructions.
- 250 g Frozen or fresh chanterelles
- 1 Fennel bulb
- 1 Prices Salt
- 1 Prices Coarse pepper
- 1 Prices Green curry
- Freshly chopped ginger
- 100 g Leek
- 1 Garlic chopped purple
- 250 g Jasmine rice
- 1 Prices Salt
- 5 tbsp Water
- 1 tbsp Butter
- 50 g Freshly grated Parmesan
- Bring the jasmine rice to the boil with 1/2 liter of water and a pinch of salt and then simmer for 10 minutes with the lid half open on half the heat. sliced fennel and leek with 5 tbsp. Cook the water in a pan for approx. 5 minutes. As soon as the water has boiled away and the vegetables begin to fry, add the butter and garlic and then fry the chanterelles. Actually, the jasmine rice should then be ready for you to free it from the heat on the bottom and let it flow through with the lid closed. When the chanterelles get a nice roast color then start to taste them with salt, pepper and green curry – just before you serve, stir the Parmesan under the chanterelles. You can cut the ginger into wafer-thin slices and drape it over the served rice, or chop it finely and mix it with the rice. Enjoy it … and don’t worry – everyone tasted it very well. Good Appetite
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