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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.

Healthy eating is today much more popular than in the past and rightfully so. The overall economy is impacted by the number of men and women who are suffering from health problems such as high blood pressure, which is directly associated with poor eating habits. While we’re always being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most people typically think that healthy diets demand a lot of work and will significantly change the way they live and eat. Contrary to that information, people can alter their eating habits for the better by making some modest changes.

The first change you need to make is to pay more attention to what you purchase when you shop for food since it is likely that you are inclined to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your breakfast cereal? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

As you can see, it is easy to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to rice salad with tomatoes, shimeji mushrooms, and watercress recipe. You can have rice salad with tomatoes, shimeji mushrooms, and watercress using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
  1. Provide 2 tsp Kombu garlic olive oil (See step 1)
  2. Use 1/3 Onion
  3. You need 30 grams Shimeji mushrooms
  4. You need 1 tbsp Sake
  5. Use 1 tsp Black vinegar
  6. You need 1 1/2 bowls' worth Hot cooked white rice
  7. Use 2 Cherry tomatoes
  8. Take 1 tsp Miso
  9. Prepare 1 Salt
  10. Prepare 1 Coarsely ground black pepper
  11. Take 1 tsp Soy sauce
  12. Take 1 1/2 stalks Watercress
  13. Use 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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