Filling and delicious as a hearty main meal. The infusion of the rice and potatoes with porcini makes them very savoury and the sauce is delicious. The crispy fried garlic topping is very good but omit it if you wish to keep this a very low fat dish

 

成份 服务 2

150毫升 (5 液体盎司)* brown basmati rice *I find it easier to double the liquid to rice ratio using a liquid measuring jug

2 至 4 small potatoes (300克, 10 盎司)

7克 (á 1/4 一盎司) 干牛肝菌蘑菇

一英寸的 (2 和1/2cm) 一块生姜

1 至 2 红辣椒 (depending on how hot you like it!)

5 蒜瓣 (2 for the sauce and 3 for the crispy garlic topping)

a green pepper (辣椒, 柿子椒)

3 葱

125克 (4 盎司) of mushrooms, most types will do, I have used chestnut mushrooms here

1/2 a can (400克, 14 盎司) of black beans, (you can freeze the remainder)

酱油一大匙

少数冷冻豌豆

a vegetable stock cube, or teaspoon of stock powder

生粉一茶匙 (玉米淀粉)

龙舌兰花蜜一茶匙

盐和胡椒

素油

salad leaves, a squeeze of lime juice and a sprinkling of rock salt to serve (可选)

方法

For the rice

Pour 150ml (5 液体盎司) of hot water over the dried porcini mushrooms and leave to stand for 10 分钟

Measure out the rice in a measuring jug, rinse and put in a lidded saucepan with an equal amount of water, (150毫升, approx 5 液体盎司) 和少许盐

Scrub the potatoes and dice into one inch (2 一个1/2cm) cubes and put them on top of the rice

煮滚, reduce the heat to a simmer and put the lid on. Cook like this for 10 minutes and then add the porcini mushrooms and their liquid and cook for a further 10 至 15 分钟

In the meantime prepare the sauce:-

对于酱油

Heat a pan or wok with a splash of vegetable oil

Cut the green pepper (柿子椒) into one inch dice removing the pith and seeds and fry this

Brush any soil off of the mushrooms and add these whole to the pan if they are small or halve for larger ones

Stir fry the pepper and mushrooms for 7 至 8 minutes until they start to brown before adding the chillies, garlic and ginger

Chop the one or two chillies, the ginger and 2 of the garlic cloves together and add these

Stir fry for 2 或 3 minutes more

Add 200ml (7 盎司) 水, the stock cube or powder, the tablespoon of soy sauce, the teaspoon of agave nectar and black pepper

Stir well

Add the teaspoon of cornflour to 100ml (3 和一个 1/2 液体盎司) of cold water and add this to the sauce. Stir and simmer until it thickens

For the optional crispy garlic, finely slice 3 cloves and fry in a separate pan of hot oil until brown

Serve the sauce over the rice and potatoes topped with the crispy garlic and accompanied by some salad leaves. Finish off with an optional sprinkling of rock salt and a squeeze of lime juice