Rice with Mushrooms and Vegetables
Rice with mushrooms and vegetables is a recipe featuring fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g whole grain rice
- Salt
- 350 g carrots
- 150 g sugar snap peas
- 2 stalks leeks
- 350 g oyster mushrooms
- 2 tbsp plant oil
- 75 ml dry white wine
- 100 ml Vegetable broth
- 1 Lime (juice)
- curry powder
- soy sauce
- pepper (ground)
- 4 tbsp freshly chopped herbs (e.g., chervil, parsley, coriander leaves)
Instructions
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1.
Rinse the rice and cover it with water in a pot. Add about 1 tsp salt and simmer over low heat for approximately 30 minutes. Remove from heat and let stand for another 10 minutes.
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2.
Peel and dice the carrots. Wash, trim, and cut the sugar snap peas into diagonal strips. Clean the leeks and slice them into rings. Clean the mushrooms and cut them smaller. Heat the oil in a large hot pan and lightly brown the vegetables for 3-4 minutes. Deglaze with wine and pour in broth, cooking for another 6-8 minutes.
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3.
Stir in the rice and season with lime juice, curry powder, and soy sauce. Adjust seasoning with salt and pepper, then serve sprinkled with herbs.
