Asian champignon and courgettes with basmati rice

Ingredients :

Ingredients for 4 people:
300 g of Amaverde Bio Champignon Mushrooms
160 g of basmati integral rice
3 light courgettes
1/2 chill green pepper
1 clove of garlic
1 onion
2 teaspoonful of coriander powder
ginger root
3 spoonfuls of soy sauce
3 spoonfuls of sesame oil
10 g of white sesame seeds
Sucor minced parsley

Tips and variations :
Regulate the quantity of spices based on your taste. You can enhance the recipe also with other vegetables like carrots, leeks or antichokes.
Course :
First course
With products :
Preparation :
Wash and drain the rice, cook it for about 35/40 minutes on boil water, drain it and put to one side. Wash the courgettes, remove the extremity and cut it into slim washer. Warm up 1 spoons of olive oil on pan and mix the courgettes, cook for 7/8 minutes turn it often, take off the pan and put to one side. Put on the stove the pan and put another spoons of olive oil, mix garlic and chill pepper minced, the onion cut into slim washer, grate coriander and ginger. Brown and mix the mushrooms, cover the pan and continue the cooking for 20 minutes and add water if it is necessary. At the end add the courgettes and simmer with soy sauce, regulate based on your taste. Take off the vegetables from the pan in which add the remaining olive oil, warm well and mix the rice, toast it for some minutes. Serve the vegetables with the rice, complete as you like with parsley and some sesame seeds.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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