Brown rice with mushrooms and sour cream
5 servings
50 minutes
Brown rice with mushrooms and sour cream is a cozy Italian dish that combines the rich flavor of earthy mushrooms with a delicate creamy texture. Brown rice, known for its health benefits and nutty undertone, pairs perfectly with aromatic mushrooms that, sautéed with onions and infused with tomato paste, reveal their depth. Sour cream adds softness, making the dish particularly tender. This recipe embodies the simplicity and elegance of Italian cuisine, making it ideal for a warm home dinner. It pairs wonderfully with fresh herbs and a glass of light white wine.
1
Chop the onion and fry in olive oil until golden. While the onion is frying, clean and quarter the mushrooms.
- Onion: 2 pieces
- Olive oil: 1 tablespoon
2
Add mushrooms to the onion and sauté until the mushrooms release their water. Then add rice (without rinsing it first) and tomato paste. Sauté together for 10 minutes.
- Fresh champignons: 300 g
- Brown rice: 200 g
- Tomato paste: 1 tablespoon
3
Pour water over the rice, simmer for 20-25 minutes (depending on the rice cooking time), when most of the water has evaporated and the rice is half-cooked, add sour cream and simmer until done.
- Water: 350 ml
- Sour cream 10%: 200 g
- Salt: to taste
- Dried oregano: to taste
- Ground black pepper: to taste
- Italian spice mix: to taste