Rice with Vegetables

Ingredients

• 50 ml Soy sauce
• 1 tbsp Sesame oil
• 0.5 baked hazelnut ball
• 0.5 red bell pepper
• 1 pickled chili pepper
• 1 Garlic clove
• 5 dried shiitake mushrooms
• 200 g canned baby corn
• 200 g carrots
• 1 small zucchini (ca. 250 g)
• 0.5 spring onion
• 200 g basmati rice
• 2 tbsp peanut oil
• 1 tsp freshly grated ginger
• Salt
• pepper (ground)
• 2 tbsp lemon juice
• 200 g fresh sprouts (soybean or alfalfa sprouts)
• 0.5 bunch watercress

Instructions

1. 1.

   Slice the nori sheet into fine strips. Mix soy sauce, sesame oil and nori strips. Wash, trim and dice the bell pepper. Slice the chili pepper lengthwise, deseed and chop finely. Combine pepper and chili with the sauce and squeeze in peeled garlic.

2. 2.

   Soak mushrooms in hot water for about 15 minutes; then drain, reserving the soaking liquid. Remove stems and slice caps into rounds. Drain corn and cut lengthwise if needed. Peel and slice carrots. Wash zucchini, trim and cut into 1 cm thick diagonal slices. Trim spring onions and chop with green.

3. 3.

   Rinse rice thoroughly under running water in a sieve, drain and bring to a boil in twice the amount of lightly salted water; simmer on low heat for about 20 minutes until cooked.

4. 4.

   Meanwhile, heat peanut oil in a large pan and sauté carrots for about 4 minutes over medium heat. Add corn, zucchini, mushrooms and ginger, pour in some mushroom soaking liquid, season with salt and pepper, cover and cook on low heat for 5 minutes. Stir in spring onions, cook briefly uncovered, then adjust flavor with soy sauce and lemon juice.

5. 5.

   Wash sprouts and drain. Wash watercress and cut into strips. Heat the prepared sauce in a large pan and sauté sprouts for about 1 minute, then mix with watercress and combine with vegetables. Plate rice topped with the vegetable mixture.