Rice with mushrooms, turmeric and sour cream
2 servings
60 minutes
Rice with mushrooms, turmeric, and sour cream is a delightful dish that combines the rich flavor of forest mushrooms, the tenderness of sour cream, and the warm notes of turmeric. Inspired by Italian cuisine, this recipe blends simplicity in preparation with exquisite flavors. The yellowish hue of rice infused with turmeric adds visual appeal and a mild spicy aroma. Mushrooms sautéed with onions reveal deep earthy notes, while sour cream lends the dish tenderness and a slight tanginess. This versatile treat is perfect for both everyday dinners and special occasions. It pairs wonderfully with Provençal herbs and fresh vegetables, creating a harmony of flavors. Serve with greens and a glass of white wine to highlight the Mediterranean character of this simple yet refined dish.
1
Cook rice with turmeric (for color).
- Rice: 0.5 glass
- Turmeric: pinch
2
Peel and finely chop the onion. Wash the mushrooms and cut them into medium pieces. Heat oil in a pan and sauté the onion for 2 minutes, then add the mushrooms.
- Onion: 1 head
- Mushrooms: 400 g
- Vegetable oil: 2 tablespoons
3
A lot of water will come out of the mushrooms. Reduce the heat to low and cook until most of the water evaporates. Add sour cream and spices to taste. Stir. Cover and cook for another 5-7 minutes.
- Sour cream: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Provencal herbs: to taste
4
Then add rice and mix.
- Rice: 0.5 glass
5
Cover with a lid and simmer for a few more minutes. Add spices if necessary.
- Salt: to taste