Baked Creamy Saffron Rice with Courgette Steak and Shiitake mushroom miso sauce
553 بار بازدید -
9 ماه پیش
-
🔔How to make Baked risotto
🔔How to make Baked risotto rice with grilled zucchini steak for vegan diet #asmr
👉Ingredients:
➡️For the Baked Rice:
• 140g Arborio rice (or any short-grain rice)
• A pinch of saffron
• 300ml warm water
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 100g shiitake mushrooms, sliced
• 20g coconut cream
• 1 tsp coconut oil
• Sea salt flakes
• Ground black pepper
➡️For the Courgette Steaks:
• 2 courgettes (about 380g), cut in half
• 25g shiitake mushrooms, finely chopped
• 100ml dry white wine
• 1 tsp white miso paste
• 1 tsp light soy sauce
• 1 garlic clove
• A sprig of thyme
• Rapeseed oil
• Sea salt flakes
• Ground black pepper
➡️Garnish:
• Fresh parsley, finely chopped
🍽️ serve 2
👉Method:
1. Start by preparing the saffron water: Place the saffron in warm water and set it aside to soak for 20 minutes.
2. Preheat an oven-proof frying pan (cast iron skillet) over medium heat. Add coconut oil and sauté the chopped shallot and garlic until they become golden and fragrant. Stir in the rice and cook for about 1 minute.
3. Pour the saffron water into the pan and stir well. Add the shiitake mushrooms, coconut cream, salt, and ground black pepper. Mix until the coconut cream is dissolved. Cover the pan with tin foil and place it in the oven preheated to 180°C (with a fan) for approximately 30 minutes.
4. While the rice is baking, prepare the courgette steaks. In an oven-proof sauté pan, add some rapeseed oil and coat the halved courgettes with the oil. Add garlic and thyme, season with sea salt flakes, and cover with a lid. Place the pan in the same 180°C oven (with a fan) for about 20 minutes.
5. Remove the courgette pan from the oven, take out the courgette steaks, and place the pan on the stovetop. Pour in the dry white wine and reduce it by half. Add white miso paste and mix until the sauce thickens. Finally, add the light soy sauce and mix well. Your sauce is ready to serve.
6. Heat a frying pan with some rapeseed oil over medium heat and fry the courgette steaks until they turn golden. Season with ground black pepper and set them aside.
7. Remove the baked rice from the oven, fluff it up, and use it as a bed on your serving plates. Place the courgette steaks on top and drizzle the sauce over them. Finish by sprinkling finely chopped parsley as garnish.
Enjoy your delicious vegan dish!
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👉Ingredients:
➡️For the Baked Rice:
• 140g Arborio rice (or any short-grain rice)
• A pinch of saffron
• 300ml warm water
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 100g shiitake mushrooms, sliced
• 20g coconut cream
• 1 tsp coconut oil
• Sea salt flakes
• Ground black pepper
➡️For the Courgette Steaks:
• 2 courgettes (about 380g), cut in half
• 25g shiitake mushrooms, finely chopped
• 100ml dry white wine
• 1 tsp white miso paste
• 1 tsp light soy sauce
• 1 garlic clove
• A sprig of thyme
• Rapeseed oil
• Sea salt flakes
• Ground black pepper
➡️Garnish:
• Fresh parsley, finely chopped
🍽️ serve 2
👉Method:
1. Start by preparing the saffron water: Place the saffron in warm water and set it aside to soak for 20 minutes.
2. Preheat an oven-proof frying pan (cast iron skillet) over medium heat. Add coconut oil and sauté the chopped shallot and garlic until they become golden and fragrant. Stir in the rice and cook for about 1 minute.
3. Pour the saffron water into the pan and stir well. Add the shiitake mushrooms, coconut cream, salt, and ground black pepper. Mix until the coconut cream is dissolved. Cover the pan with tin foil and place it in the oven preheated to 180°C (with a fan) for approximately 30 minutes.
4. While the rice is baking, prepare the courgette steaks. In an oven-proof sauté pan, add some rapeseed oil and coat the halved courgettes with the oil. Add garlic and thyme, season with sea salt flakes, and cover with a lid. Place the pan in the same 180°C oven (with a fan) for about 20 minutes.
5. Remove the courgette pan from the oven, take out the courgette steaks, and place the pan on the stovetop. Pour in the dry white wine and reduce it by half. Add white miso paste and mix until the sauce thickens. Finally, add the light soy sauce and mix well. Your sauce is ready to serve.
6. Heat a frying pan with some rapeseed oil over medium heat and fry the courgette steaks until they turn golden. Season with ground black pepper and set them aside.
7. Remove the baked rice from the oven, fluff it up, and use it as a bed on your serving plates. Place the courgette steaks on top and drizzle the sauce over them. Finish by sprinkling finely chopped parsley as garnish.
Enjoy your delicious vegan dish!
👉I would love to share my latest recipes with you! If you don't want to miss out on any of my weekly posts, please consider subscribing to my channel and clicking the notification bell. It would mean so much to me to have you as a regular viewer.
❤️Subscribe Me ↙️
https://www.seevid.ir/c/ShokuikuCuis...
9 ماه پیش
در تاریخ 1402/07/02 منتشر شده
است.
553
بـار بازدید شده