Premium
493 kcal
Recipe for Tapioca with mushrooms and zucchini with salad
0 reviews
To unlock this and thousands of other recipes from our dietitians, unlockFitatu Premium
Unlock Fitatu PremiumNaN g
493 kcal
1 kcal
493.1
3.6g
11.0g
94.8g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Tapioca pearls0.5× cup (100 g)
- Courgette2.5× slice (75 g)
- Mushrooms common3× piece (60 g)
- Tomatoes cherry3× piece (60 g)
- Radish red3× root (45 g)
- Olive oil1× tablespoon (10 g)
- Arugula0.5× cup (10 g)
- Chives, fresh1× tablespoon (5 g)
- Balsamic vinegar3 ml
- Basil, fresh0.5× leaf (1.5 g)
- Oregano, dried, ground0.5× pinch (1 g)
- Pepper, black0.5× pinch (0.5 g)
How to make Tapioca with mushrooms and zucchini with salad
1. Soak tapioca pearls in cold water overnight in the refrigerator. The next day, rinse the tapioca pearls in a sieve.
2. Boil water with a pinch of salt and add tapioca, then cook for 20 minutes. Then pour the tapioca over a sieve and rinse thoroughly with cold water. Set aside.
3. Quarter mushrooms and dice zucchini.
4. Heat olive oil in a pan and add mushrooms and zucchini. Season with spices and sauté until the liquid evaporates. Then add balsamic vinegar and after a while add tapioca and fry everything for about 5 minutes.
5. Meanwhile, prepare the salad - chop radishes, tomatoes, and chives. Mix with arugula.
6. Serve the dish with the salad.
Fitatu does not verify the authenticity of reviews.