Usuba
Basmati rice with vegetables and mushrooms
An aromatic dish of brown rice with sautéed vegetables, mushrooms, and aromatic spices. Carrots, sweet bell peppers, cabbage, and mushrooms are cooked together with garlic and ginger, then combined with rice and simmered in soy sauce until the liquid is completely absorbed.
- Total
- 45 min
- Standard serving
- 384.4 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cook brown basmati rice until the water is completely absorbed. Remove from heat and set aside.
- 2
Step 2
Peel the carrots and cut them into small cubes. Cut the red bell pepper the same way.
Heat half a tablespoon of olive oil in a pan. Add carrots, bell pepper, and a little red chili pepper. Pour soy sauce and cook for a few minutes.
- 3
Step 3
Crush the garlic and chop the ginger. Add both ingredients to the pan and lightly fry for a few minutes.
- 4
Step 4
Chop the savoy cabbage leaves. Add to the pan and lightly spray with oil. Stir and cook for about 10 minutes.
- 5
Step 5
Chop the mushrooms and add them to the pan. Cook for a couple of minutes.
- 6
Step 6
Chop the onion and add it to the pan. Cook for a couple more minutes.
Add the cooked rice and a little soy sauce. Stew until the rice completely absorbs all the juices. Sprinkle with herbs to taste and serve.
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