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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 Make Healthy Eating A Part of Your Day-To-Day Life.

Making the decision to eat healthily offers incredible benefits and is becoming a more popular way of life. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get people to lead a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically believe that healthy diets demand a great deal of work and will significantly change how they live and eat. In reality, though, just making a couple of modest changes can positively affect day-to-day eating habits.

Initially, you should be very careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you don’t want to eat. For instance, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it contains. A great healthy alternative can be porridge oats which have been found to be good for your heart and can give you good sustainable energy daily. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.

Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to rice salad with tomatoes, shimeji mushrooms, and watercress recipe. To make rice salad with tomatoes, shimeji mushrooms, and watercress you only need 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. Provide 2 tsp Kombu garlic olive oil (See step 1)
  2. You need 1/3 Onion
  3. Prepare 30 grams Shimeji mushrooms
  4. You need 1 tbsp Sake
  5. Provide 1 tsp Black vinegar
  6. Prepare 1 1/2 bowls' worth Hot cooked white rice
  7. Get 2 Cherry tomatoes
  8. Use 1 tsp Miso
  9. Get 1 Salt
  10. You need 1 Coarsely ground black pepper
  11. You need 1 tsp Soy sauce
  12. Get 1 1/2 stalks Watercress
  13. You need 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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