Rice with sugar snap peas

Ingredients for 4 servings:

• 120 g rice (long grain rice)
• salt water
• 2 cm ginger, fresh
• 500 g sugar snap peas
• 1 bunch of spring onions
• 1 bell pepper(s), yellow
• 200 g mushrooms (chanterelles)
• 1 tbsp butter
• ⅛ liter vegetable broth, hot
• 2 tsp lemon juice
• 2 tbsp soy sauce
• some cayenne pepper
• 1 tbsp basil, finely chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

light enjoyment

Cook the rice in salted water for about 20 minutes, then drain and let it drain well. Meanwhile, peel and finely chop the ginger. Clean and wash the vegetables. Cut the spring onions into 2 cm pieces and the bell pepper into strips. Grate the mushrooms and slice them. Heat the butter in a pan. Briefly fry the snow peas and ginger. Add the spring onions, bell peppers, and mushrooms, and fry for 2 minutes. Add the stock, lemon juice, and soy sauce. Season everything with salt and cayenne pepper and sauté for 5 minutes. Then stir in the rice. Sprinkle with basil before serving. This dish tastes delicious with steamed fish. Tip: The snow peas can also be replaced with thin green asparagus spears.