RICE AND MUSHROOMS
Ingredients for 4 persons
300 g Japanese rice
2 small onions
200 g mixed mushrooms
2 cloves of garlic
4 sprigs of coriander
400 ml vegetarian broth made with VEGAMI (boil 130 ml VEGAMI – or less, just as you prefer the intensity – with 260 ml water)
2 tbsp. sesame oil
4 tsp. TOMAMI Japan (buy here)
Wash the rice carefully; strain through a sieve. Peel the onions, cut in half and then into rough slices. Clean and roughly cut the mushrooms. Put the rice with the broth, sesame oil, two pinches of salt, the onion and mushrooms into the saucepan. Put the lid on and bring to the boil. Once the mixture starts to boil, reduce the heat and simmer gently for 10 minutes. Take the pot off the stove and leave to rest for another 10 minutes with the lid closed. Meanwhile wash, drain and pluck the coriander. Peel and slice the garlic.
Heat the oil in a small frying pan and fry the garlic.
Add TOMAMI Japan to the cooked rice and mix well. Put the rice and mushrooms into bowls, sprinkle with the fried garlic and coriander leaves.
A recipe by Jörg Lehmann.
Jörg Lehmann is a highly valued partner of TOMAMI. The well-known food photographer from Berlin has already published ca. 70 books on food preparation (in Germany as well as in France, Spain, Russia, Austria etc.) and he regularly develops tasty recipes for TOMAMI.