Sweet potato rice with exotic mushrooms
- 1 kg sweet potatoes
- 1 small head of broccoli (florets only, reserving the stalk)
- 200 g shiitake mushrooms
- 3 king oyster mushrooms
- garlic powder
- ground ginger
- oil, salt and pepper
- feta cheese (optional)
Peel and dice the sweet potatoes and cut the broccoli into florets. Finely mince the vegetables in a food processor until they resemble grains of rice. Sauté in a little oil. Season with salt, pepper, garlic, and ground ginger, add a little water, then cover and simmer until tender. The vegetables will be ready in just a few minutes.
Wash and slice the mushrooms, season, then fry in oil on both sides. Sprinkle with chopped herbs at the very end of the cooking time, then arrange on top of the sweet potato and broccoli rice to serve. Also delicious topped with a little feta cheese.
Tip: The broccoli stalks can be used to make a tasty cream of broccoli soup.