Serves two
Ingredients:
1 cup Basmati rice
200g Champignon mushrooms; tough stems cut off, washed and sliced
2 ripe tomatoes; roughly chopped
6 garlic cloves; minced
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
4 tablespoons of organic soy sauce
1 bay leaf
2 small stalks of dark lettuce; washed, drained and roughly chopped
2 tablespoons of extra-virgin olive oil
Sea salt to taste
Preparation:
First make the rice. Put 1 cup of rice and 2 cups of water in a pot and bring to a boil. Add the bay leaf and turmeric, reduce heat to a minimum, and cover the pot first with a kitchen cloth and then a lid. Let cook until all the water is completely gone and the rice takes on a fluffy texture. When ready, fish out the bay leaf and transfer rice to a large bowl and let it cool slightly. Whilst the rice is cooking, make the sauce. In a pan over medium heat, cook the mushrooms in a tablespoon of olive oil for about 3 minutes, or until the mushrooms start to soften. Add the garlic and ground black pepper and continue to cook for 3 to 5 minutes, or until the mushrooms are browned. Mix in the tomatoes and salt, increase the heat, and cook with pan covered for 3 to 5 minutes, or until the tomatoes completely dissolve. Add the soy sauce, reduce heat to a minimum, and let simmer with pan covered for about 3 minutes. Remove pan from heat and let cool down slightly before transferring to the rice bowl. Add the dark lettuce and the remaining olive oil to the bowl. Season with sea salt to taste and enjoy!
