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INGREDIENTS
Leftover cooked rice (about 2 cups full)
5 courgettes (baby marrows), chopped
1 punnet of mushrooms, sliced
1 onion, chopped finely
1 tablespoon of oil
soya sauce to taste
Clean and peel the vegetables separately.
Heat the oil in a large pan. Add the onion and cook till soft.
Add the sliced mushrooms to the onion and stir. Add the baby marrows and simmer the mixture until the ingredients are soft and cooked through.
Remove from heat and add the cooked rice. Mix well and pour the soya sauce into the mixture. The amount of soya sauce that is used will vary according to each individual's taste, but if you need a guideline, 2 teaspoons should be sufficient.
This salad can be served hot or cold.
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