Rice with mushrooms and sesame
Last Updated on
ingredients
300 g cooked basmati rice 3 pcs mushrooms 1 clove garlic 1 tbsp chopped parsley or coriander 2 pcs Brussels sprouts pcs rapeseed oil pcs salt, black pepper 2 tbsp sesame
progress
If I ever have leftover rice, I usually don’t serve it to the kids the next day, but I make myself a quick meal out of it without hesitation. I try to cook fresh meals for the kids every day. The exception is vegetable broth, which I make either on Saturday and have leftovers for Sunday, or from Sunday to Monday. That’s in spite of the emails I often get asking if I really do cook every day. Most recently, I also bake sourdough bread almost every day. I can afford it, I’m on parental “leave” . Even a repeat meal the next day can be different in some detail. I made basmati one day with a side of red cabbage with beetroot and tomato. The next day, so this recipe, I used the last three mushrooms from the fridge, for a tablespoon of sesame seeds, two florets of kale..and I can go back to buying those fresh ingredients . But this is how it should look like, everything is used up and no waste.
1.
Cut the mushrooms the way you like them. Fry them in oil, add salt, chopped kale, crushed garlic. This will perfume the mushrooms and then add the cooked rice.
2.
Stir and add sesame seeds and parsley. And it’s done .
3.
TIP: I really liked the sauerkraut with this dish. Basmati processed this way can be a nice, colorful side dish to your favorite meal.
