Mushroom Salmon Rice with Tomato Basil Eggs
Mushroom Salmon Rice with Tomato Basil Eggs

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mushroom salmon rice with tomato basil eggs. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Mushroom Salmon Rice with Tomato Basil Eggs. A quick one pot rice accompanied by creamy and delicious tomato eggs. To make tomato eggs slightly different, I added fresh basil leaves.

Mushroom Salmon Rice with Tomato Basil Eggs is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Mushroom Salmon Rice with Tomato Basil Eggs is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have mushroom salmon rice with tomato basil eggs using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Salmon Rice with Tomato Basil Eggs:
  1. Prepare Salmon Mushroom Rice
  2. Make ready 3/4-1 cup uncooked brown rice
  3. Take 200 g salmon
  4. Take 300 g mushrooms
  5. Get Tomato Basil Egg
  6. Make ready 3 eggs
  7. Prepare 250 ml dashi broth
  8. Make ready 300 g cherry tomatoes
  9. Get Handful Basil leaves
  10. Take 1 tbsp minced garlic

To make tomato eggs slightly different, I added fresh basil leaves. Simple and easy to make and delicious! To make tomato eggs slightly different, I added fresh basil leaves. Simple and easy to make and delicious! jason williams.

Steps to make Mushroom Salmon Rice with Tomato Basil Eggs:
  1. Cook brown rice and mushrooms in rice cooker. When rice is about 10 mins to being done, place salmon. Using residual heat to cook, will prevent the salmon from drying out.
  2. Stir-fry eggs briefly till they are about 50% done. They should still be quite wet and half-cooked. Set aside.
  3. Stir-fry minced garlic and cherry tomatoes till juices come out. Add in dashi broth and cook for 10 mins. Switch off heat, add in eggs and basil and mix it around till the basil have just wilted. The eggs will cook in the remaining heat.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Spread one third of the cheese/spinach mixture over noodles. Fill a roasting pan with boiling water and place it on the oven floor. Slice the tomatoes, season with a pinch of salt, and serve a mountain of fake "cheese" on top of each. Garnish with a few basil leaves and a few drops of the basil oil on top.

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