Amaranth bowl with oyster mushrooms and poached egg

5 1 ratings

Total time 35 mins

10 mins preparation time

25 mins cooking time

This healthy bowl combines oyster mushrooms sauteed in Kikkoman soy sauce & chilli, with crisp celery and peppery rocket salad on a bed of protein-rich amaranth grains – a delicious vegetarian lunch or dinner recipe idea.

Ingredients

2 portion(s)

100 g

amaranth

40 g

rocket

100 g

celery

1 tbsp

olive oil

eggs

 ½ tsp

apple cider vinegar

1 tsp

chopped chilli

 ½ tsp

red pepper

150 g

oyster mushrooms

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

chopped chilli

2 tbsp

chopped chives

1 tbsp

chopped parsley

2 tbsp

olive oil

Nutritional facts (per portion): 2106 kJ / 503 kcal

28.9 g Fat

18 g Protein

39.9 g Carbohydrates

Preparation

Step 1

Boil the amaranth in a saucepan according to pack instructions until it gets soft.

Step 2

Slice the celery into ½ cm slices. Place in a bowl with the rocket and olive oil.

Step 3

Toss the cleaned oyster mushrooms with Kikkoman Soy Sauce, chilli and herbs, then fry in olive oil.

Step 4

When everything is ready, prepare the eggs. Boil water in a deep saucepan and add vinegar. Swirl with a spoon to create a vortex and crack in an egg. Repeat with the other egg. Reduce the heat so the water only boils gently and poach each egg for 2.5 minutes.

Step 5

Serve the amaranth with oyster mushrooms, salad vegetables and a poached egg seasoned with chilli and pepper.

Recipe-ID: 1048

Recipe as PDF

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