Breaded Mushrooms with Red Rice and Vegetables
Breaded mushrooms with red rice and vegetables is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Shallot
- 2 tbsp olive oil
- 400 ml Vegetable broth
- 200 g red rice
- 2 carrots
- 150 g cauliflower florets
- 150 g green asparagus
- Salt
- Pepper
- 400 g oyster mushrooms
- 4 tbsp wheat flour
- 75 ml soy drink (soy milk)
- 75 g breadcrumbs
- vegetable oil (for frying)
- 1 handful coriander leaves
Instructions
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1.
Peel the shallot and dice it. Sauté in 1 tbsp olive oil until translucent, then add vegetable broth. Simmer the rice over low heat for about 50 minutes until cooked.
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2.
Peel or wash carrots, cauliflower, and asparagus; cut into bite-sized pieces. Heat 1 tbsp oil in a pan, briefly sauté carrots and cauliflower. Add a splash of water, cover, and steam for ~5 minutes. Add asparagus and steam another 5 minutes. Season with salt and pepper.
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3.
Clean the oyster mushrooms and trim slightly smaller ones. Mix wheat flour and soy milk; season with salt and pepper. Toss the mushrooms in this mixture and coat with breadcrumbs.
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4.
Fry portions in hot oil for about 2 minutes until golden brown. Drain on paper towels.
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5.
Rinse coriander, pat dry, and tear leaves. Plate rice with vegetables and mushrooms, sprinkle with coriander, and serve.
