Shitake
1 tablespoon of olive oil
500 grams of clean shitake
1/4 cup of Porto wine
1 tablespoon of chopped scallion
Salt to taste
Pine Nut Rice
2 tablespoons of olive oil
1 large onion, sliced
1 cup of cooked pine nuts, chopped
1/2 cup of chopped scallion
2 cups of cooked rice
Grilled Tilapia
1 tablespoon of olive oil
8 tilapia fillets with skin
Salt to taste
Shitake
1 tablespoon of olive oil
500 grams of clean shitake
1/4 cup of Porto wine
1 tablespoon of chopped scallion
Salt to taste
Pine Nut Rice
2 tablespoons of olive oil
1 large onion, sliced
1 cup of cooked pine nuts, chopped
1/2 cup of chopped scallion
2 cups of cooked rice
Grilled Tilapia
1 tablespoon of olive oil
8 tilapia fillets with skin
Salt to taste
Shitake
Heat the olive oil in a skillet over medium heat
Add the shitake and cook, stirring occasionally, for 5 minutes or until the liquid evaporates and the mushroom is slightly tender
Add the Porto wine, scallion, and salt
Simmer for 1 minute and remove from heat
Pine Nut Rice
Heat the olive oil in a saucepan over medium heat
Cook the onion for 10 minutes or until golden brown
Add the pine nuts, scallion, and cook, stirring occasionally
Combine with the rice, cover, and reserve
Grilled Tilapia
Heat the olive oil in an anti-adhesive skillet over medium heat
Cook the fillets for 8 minutes, flipping halfway through, or until the meat separates into flakes
Season with salt
Serve with the shitake and pine nut rice.
