Recipe: Tasty Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

Recipe: Tasty Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress Delicious, fresh and tasty.

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress. Great recipe for Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress. I had planned to use some leftover cooked rice to make rice croquettes, but somewhere during the process I realized my rice was too wet to work with, so I changed plans and added watercress to make a rice salad. Just a teaspoon of honey gives the vinaigrette a touch of sweetness but doesn't overwhelm.

Here, we turn it into a full meal by pairing it with pan-roasted oyster mushrooms, Parmesan cheese, and a flavorful tarragon vinaigrette.

Blanch in salted water then shock in iced water.

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You can cook Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

1. You need 2 tsp of Kombu garlic olive oil (See step 1).

2. You need 1/3 of Onion.

3. It’s 30 grams of Shimeji mushrooms.

4. Prepare 1 tbsp of Sake.

5. It’s 1 tsp of Black vinegar.

6. Prepare 1 1/2 of bowls' worth Hot cooked white rice.

7. It’s 2 of Cherry tomatoes.

8. Prepare 1 tsp of Miso.

9. Prepare 1 of Salt.

10. It’s 1 of Coarsely ground black pepper.

11. You need 1 tsp of Soy sauce.

12. You need 1 1/2 of stalks Watercress.

13. You need 1 of Toasted sesame seeds.

Tanba Shimeji mushrooms are native to Japan, and the mushrooms found in supermarkets were likely cultivated by the biotechnology company, Takara Bio Inc.

The perfect dish for a light lunch that's full of fresh flavours in the colder months.

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Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress step by step

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..

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Start with a salad of smoked salmon and watercress.

Try to buy the commercial bagged watercress that already has been cleaned to speed things along, or you may substitute other mixed salad greens. (I like to make sure there are some bitter ones, such as radicchio and arugula, along with milder greens, such as butter lettuce or baby spinach.) Watercress is a rich in minerals leafy green that is both beautiful and delicious.

It is filled with health many health benefits, including providing nutrition, boosting immunity, cancer preventive, and thyroid support.

And the good news is you only need a single serving of watercress to benefit. . .