Flavoured Rice with Assorted Vegetables and Mushrooms in Kettle

More Fruit and Vegetables
Flavoured Rice with Assorted Vegetables and Mushrooms in Kettle
Registered Dietitian of British Columbia, Canada and Council Member of the Hong Kong Nutrition Association, Dr Susan CHUNG said, “Containing a variety of vegetables, this kettle rice dish is suitable for Hong Kong people who have an inadequate daily intake of vegetables. Antioxidants, which vary according to the colours of vegetables, can reduce the oxidative damage to body cells caused by free radicals and help prevent diseases.”
Ingredients:(To Serve 6)
Snap peas30g
Baby corn50g
Hon-shimeji mushrooms50g
Purple sweet potatoes50g
Garden peas30g
Carrot (diced)10g
Homemade mushroom powder1/3 teaspoon
Ginger (shredded)4oz
Sugar1/3 teaspoon
Salt1/3 teaspoon
Olive oil1 teaspoon
Sesame oil1 tablespoon
Black seaweed pearls1 teaspoon
Sweet soy sauce1/2 teaspoon
Homemade vegetable broth (300 ml):
Stalks corn2
Bean sprouts50g
Black pepperSome
Cooking Method:
1.Put all the ingredients in boiling water and cook over medium heat for 60 minutes. Add the salt and black pepper for seasoning.
Cooking Method:
1.Pan-fry the egg until aromatic. Set aside.
2.Put the snap peas, baby corn, celery, garden peas and carrots in boiling water. Take out the ingredients and place them in ice water. Set aside.
3.Pour oil into a heated wok over low heat. Add the shredded ginger, hon-shimeji mushrooms, sweet purple potatoes, sugar and salt, then stir-fry until aromatic. Set aside.
4.Rinse the rice, then put it in a rice kettle. Add the vegetable broth and mushroom powder. Cook over medium heat for 3 minutes and then over low heat for 8 minutes. Turn off the heat and let the rice kettle sit for 5 minutes. Remove the lid and arrange the ingredients in Steps 1 to 3 on top of the rice.
5.Serve the sauce separately.
Per serving:
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Cafe Ateen
Extract from CookSmart, Issue 29