Chickpea, 1 cup
Olive oil, 3 tablespoons
Champignon mushroom, 200 g
Salt, 1 flat teaspoon
Black pepper, 1 flat teaspoon
Gluten-free soy sauce, 1 tablespoon
Jasmine rice, 1 cup
1. Sprouting chickpeas briefly: soak 1 cup of chickpeas in a bowl with plenty of water overnight. In the morning, strain and leave in a colander, place on top a bowl and cover with a towel. Every two to three hours, moisten the chickpeas and return the to the bowl. After about a day and a half (at night there is no need to wet), small tails will appear. The chickpea sprout doubles its nutritional value, facilitates digestion and shortens its cooking time. The chickpeas are briefly cooked in a pot with water and strained.
2. In a large pan, fry the mushrooms in olive oil for about 10 minutes over high heat.
3. Add the spices, soy sauce, diced mushrooms and chickpeas to the cooked rice, mix lightly with a wooden spoon and lower the heat.
4. After about 15 minutes with occasional stirring, turn off the heat, adjust seasoning if necessary and serve hot.
5. Bon appetite (:
Total time: 1-2 days
The preparation method also includes frying.