Rice With Mushrooms
At a Glance
- Prep
- 5 minutes
- Cook
- 15 minutes
- Total
- 20 minutes
- Servings
- 4 serving(s)
Categories
- Side Dish
- White Rice
- Belgian
- European
- Stovetop
- Easy
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
on peggy's request and as a thank you for the wonderful kabuli. it comes from the cookbook by the farmers union. very popular in belgium especially because of its easy but yummy recipes. it's a great succes when I serve my brothers this...judge for yourself!! (it is great just by itself (for my vegetarian friends) or really good with some chicken fillets.)
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Equipment
Knife, cutting board, covered pan or pot, spoon
Ingredients
- 250 g rice, uncooked
- 250 g mushrooms
- 50 g butter
- 1 onion
- finely chopped parsley
- 1 glass dry white wine (optional)
- 2 tablespoons concentrated tomato puree
- 1/2 liter chicken stock
- grated cheese
Instructions
Peel the onion and chop it in fine pieces.
Clean the mushrooms and chop into fine pieces.
Stew the onion in butter (that's the 50 g butter, but you really don't need that much).
Add in rice and let stew for a short bit.
Stir in the wine (optional) the chicken stock and tomato-purée. Let everything stew for 15 to 20 minutes (covered).
Five minutes before the end add the mushrooms and the parsley.
At the very last minute you can add the cheese (again optional).
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