Wholegrain Rice with Seasonal Mushrooms

By 1 October, 2018 RECETAS_EN
DifficultyIntermediate

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 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.

Category

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

Directions

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.

Wholegrain Rice with Seasonal Mushrooms

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