Rice with mushrooms and sun-dried tomatoes
12 servings
90 minutes
Rice with mushrooms and sun-dried tomatoes is a harmonious blend of forest aromas and the sunny warmth of Mediterranean tomatoes. This recipe, inspired by European cuisine, combines the earthy richness of mushrooms, the sweet notes of carrots, and the spiciness of garlic. Sun-dried tomatoes add a gentle tang and rich flavor to the dish, revealing its gastronomic character. The rice absorbs the juices and aromas of the vegetables and mushrooms, becoming soft while retaining its texture. This dish is perfect as a standalone meal or as a side to meat or fish. It is simple to prepare but offers a rich flavor palette worthy of a cozy family dinner or a light festive table.
1
Prepare the necessary ingredients.
2
Add 400 ml of water to the pot, place it on the heat, cover with a lid, and bring to a boil.
3
Rinse the rice well with water and drain it.
4
Pour 75 ml of vegetable oil into the pan.
- Vegetable oil: 50 ml
5
Peel the onion and carrot, wash them well under running water, cut into small sticks or cubes, place in a pan, and put the pan on the heat.
- Onion: 1 head
- Carrot: 1 piece
6
Clean the mushrooms and wash them well.
7
Cut the mushrooms into strips or medium-sized cubes and add them to the pan with the onion and carrot.
- Button mushrooms: 250 g
8
Fry until golden brown, stirring occasionally.
9
Cut the sun-dried tomatoes into strips. Peel the garlic and cut it into strips or press it through a garlic press.
- Sun-dried tomatoes: 50 g
- Garlic: 2 cloves
10
Add the washed rice to the boiling water, and salt to taste.
- Long-grain parboiled rice: 200 g
11
Place sautéed onions, carrots, and mushrooms in a pot with rice. Add chopped sun-dried tomatoes and garlic. Bring to a boil and cook the rice with mushrooms covered on low heat until done.
- Onion: 1 head
- Carrot: 1 piece
- Button mushrooms: 250 g
- Sun-dried tomatoes: 50 g
- Garlic: 2 cloves
12
Serve the dish hot.
