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Mushroom rice with palm oil
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
8 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Rice cooked with salt600 g
- Chopped Onion1 unit(s)
- Minced Garlic Cloves5 unit(s)
- Chopped red pepper1/2 unit(s)
- Chopped Tomatoes4 unit(s)
- Dried Shitake100 g
- Mushroom-Paris laminated500 g
- A finger of grated ginger1 unit(s)
- Chopped coriander1 unit(s)
- Smoked paprika2 tablespoon
- Ras el hanout1 tablespoon
- Tucupi preto (or soy sauce if you don't have it)1 tablespoon
- Palm oil1/3 cup
- Tomato Extract2 tablespoon
- Salt to taste
- Pepper to taste
- Start by soaking the shitake in hot water for 20 minutes. Then drain and reserve.
- Carefully chop the hydrated mushroom and take it to a pan with a thread of palm oil, 1/2 tablespoon of paprika, tucupi or soy sauce. Saute well and add the fresh mushroom. Sauté quickly for another minute and set aside.
- In a shallow and wide pan, start by sautéing the onion in the palm oil. When translucent add the garlic and ginger.
- When the garlic is golden add the peppers and sauté for another minute. Then enter the tomato, extract and the rest of the spices and sauté until the seasonings release their aromas.
- Add the sautéed mushrooms, rice and stir well to coat all the ingredients.
- Adjust the salt if necessary and finish with coriander and black pepper.
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