[Veggie Kitchen] Porcini rice with mixed nuts potato salad

Hi there,

The weather is getting really hot and humid in HK, salad season is back.

I'm very happy with the new porcini rice recipe, like the chestnut rice i show you earlier, instead of putting the soy sauce together with the water in the rice cooker, this time I mixed the vegetarian oyster sauce in after the rice is cooked together with a few drops of cooking oil. This makes the rice coated in glossy shine.

The salad, I mixed Indian lettuce and spinach with roasted nuts and raisins, sauced with virgin olive oil and aged balsamic vinegar. Remember to bake the nuts for a few minutes before served. It will make it smell so great and tasty. Splash your favorite cheese and that is it.

Oh, for extra nutritional boost, I also added a tea spoon of Udo's 369 oil while balsamic vinegar can wash down the dry and bitter taste of flaxseed oil.

Reheat the mixed veggies potato pie and that completes my lunch.

[Veggie Kitchen] Oriental Chestnut Rice

Here is something easy for the lazy saturday afternoon. Chop the veggies and pan fried them with seasoning until light brown. Toss them with rice, water, soy sauce, sesame oil to the rice cooker.
Within half an hour, ta da! The dinner is ready!

Recipe
Red peper - 1/2 cup
Onion - 1/2 cup
Mushroom - 1/3 cup
Chestnuts - Pre water boiled
Rice - 1 cup
Garlic - little
Carrots - little  
White pepper powered - little
Sesame oil - 1 tea spoon
Soy sauce - 2 tea spoon

If the kids are choosy, you use pumpkin instead of chestnuts. Both of them contain good carbs.