Jasmine rice with asparagus and mushrooms

Prep Time:

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Cook Time:

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Cooling Time:

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Servings:

Ingredients

250 g jasmine rice
1 lemon
1 teaspoon SALDORO pink ancient salt
Pepper
1 bunch green asparagus
250 g mushrooms
Light soy sauce
Fresh rosemary

Instructions

Wash the rice two or three times. Add water in a ratio of one and a half parts water to one part rice and bring to a boil. Let simmer at a low temperature and add 1 teaspoon of SALDORO pink ancient salt.
Slice the mushroom. Clean and prepare the asparagus.
Pluck rosemary from stalk and chop. Grate lemon and combine both together.
Sauté asparagus in oil. Add mushrooms and deglaze with soy sauce.
Remove jasmine rice from the stove, put it in a bowl with the asparagus and mushrooms. Garnish with rosemary and lemon.
Sprinkle with a little soy sauce as well as SALDORO salt and pepper.

Our recommendation:

SALDORO^® ancient salt medium coarse pink Shaker 300 g

SALDORO medium coarse pink ancient salt with no additives is 100% natural and naturally pink. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The medium grain size is pourable and contains no additives. Contained in a high-quality shaker, it is ready to serve on any occasion.

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