Is there in your homes, as in mine, a tradition of eating rice during the weekend? I admit that we do not always eat rice on the weekend, but we do eat often. There are two reasons for this: we have more time to cook and we take advantage of preparing a double portion to solve the meal on Monday or Tuesday.
Sometimes we choose which ingredients will accompany the riceOthers, we take advantage of those that are about to go bad in our fridge. East rice with mushrooms That is how it arose but it is a fact that does not diminish its importance or flavor. It is a rice to repeat whether the objective is to take advantage of food or not. Do you dare to try it?
Rice with mushrooms
This rice with mushrooms is a simple but very tasty dish perfect to enjoy with the family during the weekend.
Author Maria
Recipe type: Hair
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 white onion, minced
- 1 green bell pepper, minced
- ½ red bell pepper, minced
- 220 g. mushrooms, chopped
- 1 cup of rice
- A pinch of rice coloring
- ⅓ teaspoon turmeric
- A pinch of ground black pepper
- 3 cups hot vegetable broth
- Extra virgin olive oil
Preparation
- We heat a bottom of oil in a saucepan and poach the onion for 8 minutes.
- Then add the peppers and cook 10 more minutes.
- We add the mushrooms chopped and fry for 6 minutes until they take color.
- We add the rice and sauté for a couple of minutes before adding the spices and the hot vegetable broth.
- We cook the rice over high heat with the casserole covered for 6 minutes. Then we lower the heat and cook over medium / low heat for another 10 without covering.
- We remove the rice from the heat, cover it with a cloth and let rest 4 minutes.
- We serve the warm rice.