Ready in 30 minutes | Serves 2
Rice with leeks, shiitake mushrooms, and crispy onions is a tasty vegan first course. Ideal for a dinner with friends or as a weekday meal prep, it can be prepared ahead of time and tossed in at the last minute. For an even more filling recipe, add diced chicken or shrimp.
Ingredients
- 200g Arnaboldi sushi rice
- 1 cup of Arnaboldi soy sauce
- 7 fresh shiitake mushrooms (alternatively dried, but rehydrate in water the night before)
- crispy onion (optional)
- sesame oil (or seed oil)
- 1 leek
- salt to taste
Preparation
Rinse the Arnaboldi sushi rice thoroughly under running water until the water no longer runs white. This will remove any excess starch. Cook the rice according to the package directions.
Meanwhile, thinly slice the leek and begin to sauté it in a pan with a drizzle of sesame oil (or seed oil). Add the shiitake mushrooms. Cut into slices and season lightly with salt. Cook for at least 10 minutes, adding a glass of water.
Once the rice is ready, transfer it to the pan with the vegetables, add a cup of Arnaboldi soy sauce , and stir well. Season with salt. Plate and serve with the crispy onions!
Chef's advice
If you can't find ready-made crispy onions, fry a thinly sliced onion coated in rice flour. This is a great alternative.
Recipe by
Eleonora at the stove
Born in Salento and now a Veronese by adoption. My love for cooking is boundless, I hate waste, and I always love experimenting. You can find me on Instagram as@eleonora_ai_fornelli with lots of recipes cooked with love just for you.
