Special Diet

Small Vegetables & Black Mushrooms

prep 20 mins + 30 mins steeping time + 10 mins resting time cook 20 mins
  • 6 dried black mushrooms
  • 200 g (7 oz) long-grain rice
  • 300 ml (½ pint) water
  • 150 g (5 oz) fine green beans, washed and trimmed
  • 120 g (4 oz) broccoli
  • 1 tablespoon vegetable oil
  • 1 courgette, sliced into thin strips
  • 1 carrot, sliced into thin batons
  • 1 teaspoon grated fresh root ginger
  • salt and pepper

Place the mushrooms in a bowl and cover with warm water. Leave to steep for around 30 minutes.

Place the rice in a heavy-based saucepan. Add the water and season with salt and pepper. Bring to the boil, cover, lower the heat and cook for around 15 minutes. Take the pan off the heat and stand, covered, for about 10 minutes. Fluff up the rice by stirring it with chopsticks.

Meanwhile, cut the green beans into 4 cm (1½ inch) slices. Break the broccoli into florets. Rinse and drain them. Drain the mushrooms well, remove the stalks and slice the caps finely.

Heat the oil in a wok. Stir-fry all the vegetables for 3–4 minutes. Season with salt and pepper, then sprinkle with the grated ginger. Serve with the hot rice.

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