Omelette crepes with mushroom pilaf
- 1 tbsp vegetable oil;
- 1 onion chopped;
- 2 garlic cloves, minced;
- 1 sweet red pepper, chopped;
- 3 cups chopped mushrooms (about 8 oz);
- 1⁄2 tsp each ground ginger, salt and pepper;
- 11⁄3 cups vegetable stock;
- 2⁄3 cup parboiled rice;
- 1 cup bean sprouts;
- 2 green onions, thinly sliced;
- 8 eggs;
- 1⁄4 cup water;
- 4 tsp butter.
Instructions:
- In saucepan, heat oil over medium-high heat; sauté onion, garlic, red pepper, mushrooms, ginger and 1⁄4 tsp each of the salt and pepper until liquid is evaporated, about 6 minutes.
- Stir in stock and rice; bring to boil. Reduce heat, cover and simmer until rice is tender, about 20 minutes. Stir in bean sprouts and half of the green onions.
- Meanwhile, in bowl, whisk together eggs, water and remaining salt and pepper. In 8-inch nonstick skillet, heat 1 tsp of the butter over medium-high heat. Pour in one-quarter of the egg mixture; cook, lifting edge to allow uncooked eggs to flow underneath, until almost set, about 3 minutes. Turn and cook until completely set, about 5 minutes. Repeat to make 4 omelettes.
- Spoon one-quarter of the rice mixture onto 1 side of each omelette crepe; fold over. Sprinkle with remaining onions.