| Servings |
Ingredients
- 200 gram Mushrooms (cooked; canned; whole)
- 30 gram Arugula
- 50 gram Cashews fried
- 1 clove garlic
- 3 tbsp olive oil
- 70 gram Rice
- Black pepper, salt to taste
Ingredients
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Instructions
- In salted boiling water, lower a bag of rice. Simmer for 15 minutes. At the end of cooking, take out the bag and let the water drain.
- Fry the cashew nuts in a dry pan, stirring, until they have a characteristic smell and golden color, about 3 minutes.
- Make the pesto. Grind the nuts, arugula, garlic clove, and olive oil in a blender (add the amount of olive oil based on your preferences for taste and consistency).
- Cut the mushrooms into slices. Quickly fry in olive oil in a preheated frying pan.
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