John Myers
Ingredients for 2 servings:
- 1 cup rice
- 250 g mushrooms
- 25 g peanuts (alternatively peanut butter)
- 2 cloves garlic
- 2 small onions
- 2 spring onions
- 1 handful of basil leaves
- 1 small chili
- 2 tsp lemon juice
- some soy sauce
- some sesame oil
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Rice salad with soy sauce and sesame oil
Peel and chop the onions and garlic cloves. Wash and chop the mushrooms, basil, chili, and spring onions. Chop the peanuts. Prepare the rice according to the package instructions. Heat a pan, add a little oil, and sauté the onions and garlic until translucent. Add the mushrooms and chili strips and fry for 3-5 minutes. Remove from the heat, stir in the peanuts, and let cool slightly. Transfer the cooked rice to a bowl, add the mushrooms, spring onions, and basil, and mix thoroughly. Season the salad with lemon juice, a little soy sauce, sesame oil, salt, and pepper to taste. Tip: This salad can be served in lettuce leaves or small bowls. If you like, garnish the salad with some parsley and lemon slices. There’s a video for this recipe on my YouTube channel: https://youtu.be/mog9hYVWui0
Facebook Comments