300 g wholegrain rice
half a glass of white wine
2 scallions
2 garlic cloves
100 g seasonal mushrooms
750 ml water or vegetable broth
parsley
olive oil
salt
pepper
1
Peel the garlic cloves and chop them as best as possible. Wash and chop the scallions and mushrooms.
2
Add the olive oil to a pan. When the oil is hot, fry the scallions for about 5 minutes, always stirring carefully. Add the garlic and mushrooms, stirring to avoid them burning. Cook over medium heat for about 10 minutes.
3
Add the rice and sauté for a few minutes. Incorporate the white wine and let it reduce.
4
Add the water or vegetable broth, add salt to taste and let it cook over medium heat until the rice is “al dente”.
5
Serve the rice in individual dishes sprinkled with chopped parsley.
Ingredients
300 g wholegrain rice
half a glass of white wine
2 scallions
2 garlic cloves
100 g seasonal mushrooms
750 ml water or vegetable broth
parsley
olive oil
salt
pepper
