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2010年 10月 11日 ( 1 )


ウイークエンド用に買ってあった種々のきのこ類をたっぷりと入れてごはんを炊いた
rice cooked with variety of wild mushrooms,
of course edible ones :)
accompanied with potato+aubergine+tomato miso soup

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recipe 4 persons

ingredients:
rice 600g
bouillon 720ml(any type will do, but this time I used Kombu(sea kelp) )
3~4 kinds of wild mushrooms 350g
butter+virgin olive oil

method:
1. wash rice and rinse a few times until the water gets clear
and soak at least one hour before cooking
drain the rice and put in a pan with heavy bottom
2. saute mushrooms in butter+oil
3. pour bouillon over the rice in the pan
lay the mushrooms on top
3. cook the rice in the pan with a lid on until starts boiling,
turn down the heat and simmer for about 30 minutes,
on a lowest heat keep the pan with a lid on for another 10~15 minutes(steaming)



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by moulegai | 2010-10-11 21:21 | 麺飯パンNoodleRiceBread | Trackback | Comments(0)