Mushroom Rice Rice Recipe
An ideal meal for vegetarians and light eaters. Mushrooms, which are very high in vegetable protein, give rice pilaf a distinctive flavor. Our pilaf, which is also colored and decorated with dill, will go well with any kind of grill at your dinner tables, and it is very satisfying. Bon Appetit!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 20 Min
| Rice | 2 Cup |
| Rock Salt (To Soak The Rice) | 1 Tsp (large) |
| Mushrooms | 400 Grams |
| Olive Oil | 1 Tbsp |
| Butter | 2 Tbsp |
| Chicken Broth (Hot) | 3 Cup |
| Parsley | 1/4 Bunch |
| Lemon Juice | 1 Tsp |
| Granulated Sugar | 1 Tsp |
| Salt | 1 Half Tbsp |
| Dill | 1/4 Qty |
Steps:
-
Wipe the mushrooms clean with a damp cloth or peel them with a knife. Cut into 2 halves and slice into half moons of medium thickness.
-
Take the rice in a wire colander, wash it with plenty of water and leave it in warm salted water for 15-20 minutes.
-
Take the oil and butter in a deep rice pot and melt it.
-
Finely chop the onion and garlic and fry for 10 minutes. Add the mushrooms and continue sautéing until the water has evaporated.
-
Drain and drain the soaked rice and transfer it to the pan. Fry the rice by turning it upside down until it turns transparent. Add 2-3 drops of lemon juice and 1 teaspoon of sugar while roasting the rice. Thus, you will have a white and grainy rice.
-
Add 1 to 1.5 parts of hot chicken stock or drinking water to the roasted rice and check the salt. Close the lid and cook on low heat until the water is absorbed.
-
Take the cooked rice from the fire and turn it upside down once and mix it. Add finely chopped dill or parsley and mix. Cover with a paper towel and close the lid.
-
You can serve your rice, which is brewed for 10-15 minutes, by decorating it with fresh dill leaves, warm or cold. Bon Appetit!
40 Min
