Description
Festive, rich, rich side dish for a large company or a completely separate dish. Help yourself!!!
Ingredients
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Figure
400 ml
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Quinoa
200 ml
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Carrots
1 piece
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Bow white
1 piece
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Green peas
250 g
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Mushrooms
150 g
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Corn
125 g
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Green onions
1 coup
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Leeks
1 piece
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Sweet pepper
2 piece
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Cherry tomatoes
1 handful
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Olive oil
2 Tbsp
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Sesame oil
3 Tbsp
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Vinegar
3 Tbsp
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Soy sauce
50 ml
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Salt
2 pinch
Cooking
Rinse and boil in a different saucepan the rice and quinoa until cooked according to the instructions on the packaging. I boiled the rice Indica and gold Quinoa from TM Mistral.
Prepare the vegetables and mushrooms.
Wash, dry and peel the vegetables, mushrooms to wash and disassemble the mushrooms.
Chop the vegetables into desired pieces, but not too finely. Onion cut into feathers, carrot sticks or slices, pepper rings, kukuruzka cut into 3 pieces, the cherry tomatoes into 4 pieces.
In a wok or any large and deep frying pan heat olive oil, add the sesame oil. In heated oil spread, white onion, green onion and corn. Add one-third soy sauce, and rice vinegar. Slightly fry the onions and mix well.
Add to the pan the leeks. Fry stirring over high heat, but watch that the vegetables do not burn. In a wok to make it easier and simpler.
Add the pepper and cherry tomatoes. Mix well. And fry a little.
Put in sauce pan carrots. Mix well.
Add snow peas and mushrooms. Stir again. Add more soy sauce and rice vinegar and cover for 3 minutes.
To check the readiness of vegetables. Vegetables should be almost ready. If desired, still a bit put out.
Spread vegetables on top of rice.
Rice to lay out the quinoa.
Add remaining soy sauce and rice vinegar. Mix well. Cover with a lid and turn the heat off. To give the dish to stand for 5 minutes. Our rice with quinoa, vegetables and mushrooms ready!!! Bon appetit!!!
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