Feline Musings

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:

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  • 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
  • Salt
  • Red Chilli flakes
  • Grated cheese for garnishing – one cube (optional)
  • Soya sauce – a tea spoon (optional)

Method:

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  • 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.

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