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Before you jump to Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Making the decision to eat healthily offers incredible benefits and is becoming a more popular way of living. There are a number of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. No matter where you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. Most likely, most people assume that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. In reality, though, merely making a few small changes can positively impact everyday eating habits.
Initially, you must be very careful when you are shopping for food that you don’t automatically put things in your basket that you no longer wish to eat. For instance, most probably you have never checked the box of your favorite cereal to see how much sugar it contains. Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. If this is not to your liking on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.
All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to rice salad with tomatoes, shimeji mushrooms, and watercress recipe. To cook rice salad with tomatoes, shimeji mushrooms, and watercress you only need 13 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
- Prepare 2 tsp Kombu garlic olive oil (See step 1)
- Provide 1/3 Onion
- You need 30 grams Shimeji mushrooms
- Prepare 1 tbsp Sake
- You need 1 tsp Black vinegar
- Take 1 1/2 bowls' worth Hot cooked white rice
- Use 2 Cherry tomatoes
- Take 1 tsp Miso
- Take 1 Salt
- Use 1 Coarsely ground black pepper
- Prepare 1 tsp Soy sauce
- Use 1 1/2 stalks Watercress
- Provide 1 Toasted sesame seeds
Steps to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
- Finely shred some kombu left over from making dashi stock. Add some grated garlic, and a portion of olive oil that is equal that of the other ingredients. Combine and set aside.
- Select the small caps of shimeji mushrooms and shred with your hands.
- Add 1 teaspoon of the kombu-garlic mixture, and 1 teaspoon of the olive oil from Step 1 and add to a frying pan. Turn the heat to medium.
- Mince the onion and add it to the pan to sweat.
- When the onion becomes transparent, add the sake and cook briefly.
- Remove the ingredients from the frying pan and put them in a bowl. Add the black vinegar, and mix well.
- Add the rice to the bowl. Roughly mince the cherry tomatoes and add them as well.
- Stir in the miso, and season with salt and pepper. Lastly, add the soy sauce, and adjust the flavor to your liking.
- Add the toasted sesame seeds and chopped watercress. Gently mix everything together.
- Serve the rice salad up in small dishes, and you are finished.
- The recipe makes enough for 3 servings as a side dish. You want to use a small dish, like you might use to serve gelatin or pudding.
- If you would rather serve this as part of the main dish, it will make about 1.5 servings.
Mediterranean Sea Bass & Potato Bake. Melanie's Tomato and Black Olive Chicken with Feta Couscous. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and spring onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice.
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