We have prepared many rice recipes and we will follow it because the combinations of ingredients that can be made with this ingredient as the protagonist are endless. Today we bet on a simple alternative, rice with mushrooms and romanesco. A recipe prepared exclusively with plant ingredients and, therefore, suitable for a vegan diet.
Taking advantage of the romanesco season, we are creating very different dishes at home that include this ingredient. This rice with mushrooms and romanesco is one of the simplest and most versatile, since it allows you to play with different ingredients, thus adapting it to your pantry.
The key to this rice is in the sauce, to which I have incorporated onion and pepper, in addition to the main ingredients, mushrooms and romanesco. If, like me, you want to streamline the plate, you will only have to work the day before. I did so leaving cooked rice and romanesco. Test it!
The recipe
- 1 cup of rice
- 1 romance
- 2 bell peppers (green and red)
- 1 white onion
- 16 sliced or chopped mushrooms
- Dates
- Sal Island
- Black pepper
- Turmeric
- A pinch of garam masala
- Extra virgin olive oil
- We cook the rice in plenty of salted water, a pinch of black pepper and turmeric. Once cooked, we drain it and cool it under the stream of cold water. We booked.
- At the same time, in another container, we cook the romanesco in florets. Approximately four minutes or until it has the texture you are looking for. Once cooked, drain and reserve.
- In a large frying pan we heat three tablespoons of olive oil and sauté the onion and the chopped peppers for 10 minutes.
- Season with salt and pepper and add the mushrooms. Sauté the whole until the mushrooms have taken color.
- Then we incorporate the romanesco, rice, chopped dates and a pinch of garam masala. Cook for three more minutes, stirring from time to time so that everything gets hot.
- We serve the rice with mushrooms and hot romanesco.