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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 Can Be An Easy Option.

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In order to see results, it is definitely not a requirement to drastically change your eating habits. Even more crucial than wholly changing your diet is just substituting healthy eating choices whenever possible. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds get accustomed to the change. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Evidently, it’s not at all hard to begin incorporating healthy eating into your daily lifestyle.

We hope you got benefit 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. You need 2 tsp Kombu garlic olive oil (See step 1)
  2. Use 1/3 Onion
  3. Prepare 30 grams Shimeji mushrooms
  4. Use 1 tbsp Sake
  5. Prepare 1 tsp Black vinegar
  6. Take 1 1/2 bowls' worth Hot cooked white rice
  7. Provide 2 Cherry tomatoes
  8. You need 1 tsp Miso
  9. Use 1 Salt
  10. Provide 1 Coarsely ground black pepper
  11. Use 1 tsp Soy sauce
  12. You need 1 1/2 stalks Watercress
  13. Provide 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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