Cooking with Fire

Dietary alternatives listed as subitems.

Ingredients

• 75g rice
• 250g mushrooms, sliced thin
• Soy sauce
• 1 onion
  • ½ cup grated carrots
• 50g canned tuna (optional)
• 100g peas (optional)
• 100g sweet corn (optional)

Instructions

1. Boil the mushrooms in a saucepan until they turn brown. This should take 10~15 min at medium heat.

2. If used, sautée the onions.

3. Take the mushrooms out using a skimmer spoon. Cook the rice in the mushroom water.

4. While the rice is cooking, sautée the mushrooms with the soy sauce for a few minutes. If the tuna is canned in oil, take the oil from the can for this. Note that mushrooms cannot overcook, but they can be burnt.

5. Mix all the ingredients (be it in the frying pan, a dish or a bowl) and serve forth.

Dietary alternatives listed as subitems.

Ingredients

• 75g fusilli
• 200g spinach, boiled
• 3 teaspoons aioli
  • Paprika
• Turmeric and cumin
• 1 small can of tuna (56g)
  • 100g mushrooms
  • Soy sauce

If mushrooms are used

1. (Skip if you're using canned mushrooms) Cover the bottom of a frying pan with a thin later of water.

2. (Skip if you're using canned mushrooms) Boil the mushrooms on the frying pan until they turn brown. This should take 10~15 min at medium heat.

3. Sautée the mushrooms with oil and soy sauce.

Instructions

1. Boil the fusilli in a pot of water. Set aside once cooked.

2. Sautée the spinach in a pan with salt, oil, turmeric and cumin. If paprika is used, add now. Stir often. This process should take 5~10 min at medium heat.

3. Add the canned tuna or the mushrooms to the spinach.

4. If aioli is used, mix with the fusilli. Add the spinach and serve forth.