Experience the comforting warmth of claypot cooking with this flavourful blend of aromatic, Asian spiced rice and mixed mushrooms. Prepared with ease and complete with dash of sesame oil and fresh spring onion, this warming meal is sure to satisfy your taste buds.
Ingredients10g Essential Cuisine wild mushroom glace 500g mixed fresh mushrooms, button, oyster 150ml light soy sauce 30g brown sugar 25ml oyster sauce 20g Essential Cuisine aromatic Asian stock 150ml plant based butter 50g garlic, peeled and chopped 925g Gallo Basmati rice, uncooked, rinsed and drained Sesame oil To serveKecap manis Sliced spring onion | MethodStir the soy sauce, sugar, oyster sauce, wild mushroom glace and aromatic base into 1 litre of warm water. Slice the button mushroom and roughly break up the oyster mushrooms. Heat a large casserole dish over a medium heat. Add half the butter, when hot, fry the fresh mushrooms until just golden. Set aside and repeat with the shiitake mushrooms. Add the remaining butter to the pot and add the garlic. Fry until golden, then add the uncooked Gallo Basmati rice. Lightly sauté for 2 minutes to toast the grains. Pour in the pre-prepared 1 litre of liquid (see first step) and bring to a boil over a medium heat. Drizzle sesame oil around the edges of the pot, so it runs down the insides, then cover and turn down the heat to low. Cook for 15 minutes, until the rice has absorbed the liquid and almost cooked. Scatter the mushrooms over the rice and replace the lid. Turn the heat to high again and cook for about 2 minutes, until sizzling and a crust forms on the bottom. Remove from the heat and let stand for 5 minutes. To serve, fluff up the rice with chopsticks. Drizzle with the kecap manis, sesame oil and finish with the spring onion. |
Recipe courtesy of Gallo
