Mushroom pilaf
Mushroom pilaf
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Mushroom pilaf
Υλικά
- 300 g glutinous rice
- 700 g mixed mushrooms (Portobello 150 g, oyster mushrooms 150 g, champignon mushrooms 400 g)
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 4 spring onions, finely chopped
- 2-3 sprigs fresh thyme
- 2-3 sprigs parsley (leaves only), finely chopped
- 1 lemon (zest and juice)
- ½ chilli pepper, finely chopped
- 60 ml dry white wine
- 100 ml olive oil
- Salt & freshly ground black pepper
Εκτέλεση
Clean the mushrooms and cut them into slices or smaller pieces, depending on their size.
Heat the olive oil in a saucepan and sauté the onion until softened. Add the garlic and spring onions and continue cooking for 1′-2′, until they release their aromas.
Add the mushrooms and sauté over high heat until their liquids evaporate and they begin to develop a beautiful golden color.
Deglaze with the white wine and allow the alcohol to evaporate.
Add the rice and stir for 1′-2′, allowing it to combine with the remaining ingredients and absorb their flavors.
Add the chili pepper, thyme, lemon zest and approximately three times the volume of the rice in hot water. Season with salt and pepper and simmer over medium heat for about 18′-20′, until the rice has absorbed the liquids and is tender.
Remove from the heat and allow the pilaf to rest for 5 minutes, covered, so that the rice can absorb the remaining liquids and complete the cooking process.
Before serving, remove the thyme sprigs and add the chopped parsley, a few drops of lemon juice and a drizzle of extra virgin olive oil.
Serve warm with freshly ground black pepper.
