Quinoa and Broad Bean Rice

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Rice		2 gou (300g)
Quinoa		0.5 gou (75g)
Water		400ml
Oyster mushrooms		150g
Broad beans		100g
Ginger		15g
Sauce:
Sake		1 tbsp
Dashi stock (powder)		1 tsp
Salt		1.5 tsp
Honey		1 tsp

Method

Prep

Cook

30min

Wash the rice and add the washed quinoa. Soak both in water for 1 hour.

If you use frozen broad beans, defrost at room temperature. Finely chop the ginger into strips.

Drain the rice and quinoa well.

Put water into a pan and add the rice, quinoa and all the ingredients for the sauce, then add the ginger, broad beans and oyster mushrooms. Put the heat on high.

When it gets to a boil, turn the heat to a simmer and cook with the lid on for 8 minutes. Turn the heat off and allow to sit for 15 minutes. Remove the lid and mix then serve.

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