Description
A very simple recipe for those who loves rice, but doesn't like to stand at the stove, especially in the heat. The rice turns out crumbly, with a slight nutty flavor!
Ingredients
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Figure
1 cup
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Mushrooms
4 piece
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Green peas
0.5 cup
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Vegetable oil
4 Tbsp
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Soy sauce
2 Tbsp
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Salt
1 pinch
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Coriander
0.5 tsp
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Black pepper
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Water
400 ml
Cooking
Preparing all fast enough, so let's start with the rice. In this recipe it is very important to rinse well the rice and dry it. I usually figure mine in a small colander, leave it on a big Kosuke and the water eventually all flows. Turn the oven on 200 gr. Prepare the boiling water.
Green peas rinse. I have peas sprouted a little while lying in the fridge and waiting in the wings. So don't be surprised if you see sprouts. Clean the mushrooms, wash and cut into small pieces.
Pour oil in the pan, heat well and fry the mushrooms on it. Add salt, spices, mix well. The mushrooms will give the juice a bit and reduced in size.
Dry rice is poured into a baking dish. I have a glass with a lid. To the rice add the peas and hot oil with mushrooms, all very good stir so that every piece of rice was coated with oil.
Add soy sauce and again everything is very well mixed.
Rice pour 350 ml of boiling water, all very gently to mix. The photo shows that water is poured over the rice almost to the width of one finger. Put the rice in the oven for 15 minutes.
Fifteen minutes later, the rice is removed. We have already seen that the rice has increased in volume, and rice more swollen at the bottom than at the top. Neatly the bottom layer of rice to lift with a spoon to the top.
Pour in the form of 50 ml so that the water just slightly covers the rice, cover with lid or foil and place in the oven for another 20 minutes.
5 minutes before the rice is tender I felt nutty flavor that came out of the oven. After 20 minutes the rice, remove from oven. Let it sit a little (1-2 minutes) at room temperature, then remove cover, mix everything carefully, sprinkle with fresh herbs and lay the table.
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