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Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress
Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

Before you jump to Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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As you can see, it’s easy to begin integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to rice salad with tomatoes, shimeji mushrooms, and watercress recipe. You can cook rice salad with tomatoes, shimeji mushrooms, and watercress using 13 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
  1. Use 2 tsp Kombu garlic olive oil (See step 1)
  2. Get 1/3 Onion
  3. Use 30 grams Shimeji mushrooms
  4. You need 1 tbsp Sake
  5. Provide 1 tsp Black vinegar
  6. Use 1 1/2 bowls' worth Hot cooked white rice
  7. Provide 2 Cherry tomatoes
  8. Prepare 1 tsp Miso
  9. Provide 1 Salt
  10. You need 1 Coarsely ground black pepper
  11. Get 1 tsp Soy sauce
  12. Provide 1 1/2 stalks Watercress
  13. Prepare 1 Toasted sesame seeds
Instructions to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
  1. 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.
  2. Select the small caps of shimeji mushrooms and shred with your hands.
  3. 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.
  4. Mince the onion and add it to the pan to sweat.
  5. When the onion becomes transparent, add the sake and cook briefly.
  6. Remove the ingredients from the frying pan and put them in a bowl. Add the black vinegar, and mix well.
  7. Add the rice to the bowl. Roughly mince the cherry tomatoes and add them as well.
  8. Stir in the miso, and season with salt and pepper. Lastly, add the soy sauce, and adjust the flavor to your liking.
  9. Add the toasted sesame seeds and chopped watercress. Gently mix everything together.
  10. Serve the rice salad up in small dishes, and you are finished.
  11. 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.
  12. 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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