Mushroom Rice

This is a recipe I found on the internet and modified a little. It’s excellent and is now my favorite rice recipe, next to David’s Arroz con Gondules (recipe coming soon).

Mushroom Rice

2 cups of rice
3 cups water
4 Tbsp. of oil
1/2 teaspoon of salt
1 cup of mushrooms
4 tsp. of soy sauce
1 onion
3 Tbsp. of butter

Start by making the white rice. Heat up the 3 cups of water and add the salt and 4 Tbsp. of oil (which makes the rice soft and fluffy) and salt. Bring to a boil and then add the rice, stirring regularly to avoid excessive sticking. When all the water has evaporated cover with a tight fitting lid and simmer in very low heat. Wait 15 minutes and remove lid, stir, and cover again. In 5 minutes the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

Slice the mushrooms. Sauté all the remaining ingredients (except the rice) using the butter. Adjust salt to taste. Add four cups of cooked white rice and mix all the ingredients. Fluff the rice using a fork. Serve hot.

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