An easy recipe for aromatic rice with mushrooms that accompanies the main meal on our holiday table in the most delicious way.
Materials for four servings:
3 tbsp. extra virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
300 g mushrooms (e.g. pleurotus, portobello or chanterelles), sliced
2 tbsp fresh thyme (or 1 tsp dried)
180 g long grain or basmati rice
600 ml vegetable or chicken broth
75 g hazelnuts, roasted and coarsely chopped
2 tbsp fresh parsley, chopped (optional, for garnish)
salt, black pepper
Procedure
Step 1
Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, about 2-3 minutes. Add the wild mushrooms and sauté for 5-7 minutes until they are a nice golden colour. Add the thyme and season with salt and pepper.
Step 2
Add the rice and stir well to coat it with the onion and mushroom aromas. Sauté for 1-2 minutes until the rice becomes translucent. Add the broth and stir.
Step 3
Let it come to a boil, then lower the heat, cover the pot and simmer for 15-20 minutes until the rice is cooked and absorbs the broth.
Step 4
Once the rice is ready, add the roasted hazelnuts and stir lightly. Transfer the rice to plates and, if desired, garnish with chopped parsley for extra colour and freshness.
Recipe by Georgios Dimitrakopoulos. Translated by Paul Antonopoulos.
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