Description
The basis of this salad I got brown long grain rice Indica Brown from the Mistral. I do brown rice, just love it! Moreover, this week decided to unload a little, and then the week vegetarian, i.e. all one-to-one. The beauty of this salad is that all the vegetables are stewed, and fried quickly, while remaining elastic and slightly crunchy. Very tasty, quick, easy, and the figure will not suffer.
Ingredients
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Rice brown
2 pack
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Mushrooms
170 g
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Broccoli
200 g
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Zucchini
1 piece
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Carrots
1 piece
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Garlic
3 tooth
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Ginger
1 piece
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Soy sauce
3 Tbsp
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Sesame oil
1 Tbsp
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Vegetable oil
1 Tbsp
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Lemon peel
1 tsp
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Green onions
2 coup
Cooking
Put boil rice in water, you have added the zest, garlic and ginger. Cook for 30 minutes.
Carrots and zucchini cut into cubes of the same size.
Mushrooms coarsely chop.
In a pan heat vegetable oil and fry it for 5 minutes, the carrots.
Add mushrooms, fry for 3 minutes.
Add zucchini, cook for another 3 minutes.
Add frozen broccoli, sauté 5 minutes.
Per minute until cooked add the chopped green onions.
Season salad with soy sauce and sesame oil.
Add boiled rice, mix well, if desired, salt (I salted).
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