Zucchini with Mushrooms and Rice

1. 1 Olive oil 10 ml
2. 2 Long-grain ricepack 800 g ≈ $1.94 90 g
3. 3 Soy sauce 13 ml
4. 4 Fresh ginger≈ $8.00 per kg 2 g
5. 5 Ground black pepper 1 g
6. 6 Zucchini≈ $3.00 per kg 125 g
7. 7 Button mushrooms≈ $7.50 per kg 75 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with water in a 1:2 ratio, bring to a boil, then simmer covered on low heat for 15 minutes until tender.

2. Cube the zucchini⁶, slice the mushrooms, and finely chop the ginger.

3. Heat oil in a pan and sauté the mushrooms for 5 minutes until they release their moisture.

4. Add the zucchini⁶ and cook for another 5 minutes until softened.

5. Pour in the soy sauce, sprinkle with black pepper, and simmer for 2 minutes, then stir in the ginger at the end.

6. Serve the rice on plates and top with the zucchini⁶ and mushroom mixture.