Mushrooms with red rice

Ingredients for 2 servings:

• 2 cup(s) red rice from the Camargue
• 4 cups water
• 2 tbsp peanut oil
• 2 cloves garlic, fresh
• 1 small piece(s) of fresh ginger
• 1 large onion(s)
• 5 cl vegetable broth
• 2 tbsp soy sauce
• 1 tbsp soy sauce (sweet soy sauce) or sugar
• 1 dashes rice vinegar
• 1 tbsp sesame oil
• 1 handful of sugar snap peas
• 3 handfuls of mushrooms of your choice
• possibly cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

delicious, vegan, many variations

Put 1-2 cups of red Camargue rice on a pan. Wash thoroughly, add twice the amount of water, and let it simmer for 30 minutes, then cook for another 30 minutes. Heat good oil (peanut, rapeseed, etc.) in a hot wok and fry 1-2 chopped onions, 2-3 fresh garlic cloves, and 1 small piece of chopped ginger. Add a handful of snow peas and stir-fry for a few minutes, then add 2-3 handfuls of mushrooms (e.g., button mushrooms and shiitake) and stir-fry for a few more minutes. Then add a mixture of half a cup of vegetable stock, 2 tablespoons soy sauce, 1 tablespoon sweet soy sauce, 1 tablespoon sesame oil, a dash of vinegar (I use rice vinegar), and a little salt, pepper, and chili, if desired. Sugar works instead of sweet soy sauce; brown sugar or palm sugar is best. Thicken everything slightly if necessary, e.g. e.g., with cornstarch. Serve with rice. Variation: Of course, this dish also tastes good with other types of rice, but I recommend at least whole-grain rice (e.g., whole-grain basmati)—it pairs better with the robust mushrooms than white rice. The additional vegetables (here, snow peas) can also be swapped out, but it’s also better to use something crunchy to contrast the rather soft mushrooms.