Hubby has been experimenting with healthy eating, while as always I have been looking for quick-fix recipes. With Wednesday, a day of late evening concalls for both hubby and me, we agreed to try a quick meal of broccoli-mushroom steamed rice. It turned out to be tasty and filled the kitchen with a delicious aroma, and was a great timesaver.
Ingredients for a serving for two:
- Rice soaked in water – 250 grams or half a glass
- White button mushrooms – 4-6 depending on size
- Broccoli – 10-12 large florets
- Olive Oil – a table spoon
- Ginger-garlic paste or finely grated ginger and garlic
- Black/white pepper
- Red Chilli flakes
- Grated cheese for garnishing – one cube (optional)
- Soya sauce – a tea spoon (optional)
- Finely chop the mushrooms after removing the stock.
- Snip the broccoli into smaller florets.
- In a deep wok, or non-stick cookware, warm the oil.
- Add the broccoli florets and stir-fry for 3 minutes, till the withering florets take on a light brownish color. Add the ginger-garlic paste and stir for another 1 minute till the aroma rises.
- Add the finely chopped mushrooms and stir-fry for another 3 minutes.
- As per taste, put in the pepper, chili flakes and salt.
- Mix well and stir fry for a minute. If using soya sauce, then add to the fried vegetables and mix.
- The vegetables are now ready, so add the soaked rice and a glass of water and allow boiling on high heat.
- Cover the wok and then allow simmering for 2-3 minutes till the water dries and the rice is cooked.
- Remove from heat and mix well with a spatula. Garnish with grated cheese.
Alternatively, you can separately prepare steamed rice and then mix the vegetables, or can even use left-over rice. All in all- this dish is ready within 15 minutes. Experimental cooks can put in a variety of vegetables like finely chopped carrot, capsicum, cabbage, peas and can also use Manchurian or oyster sauce.