Citrus Rice With Mushrooms
by Editorial Staff
A bright, tasty, and unusual side dish of rice with mushrooms, lemon zest, and parsley. It can serve as a side dish or as an independent meatless dish.
Cook: 50 mins
Serving: 3
Ingredients
- Rice (I have steamed) – 150 g
- Large lemon (zest) – 0.5 pcs.
- Medium champignons – 11 pcs.
- Large onions – 1 pc.
- Garlic – 4 cloves
- Fresh parsley – small bunch
- Broth (any) or water – 350-400 ml
- Vegetable oil – for frying
- Salt to taste
Directions
- Cut a large onion into cubes.
- We cut the champignons (I have 11 pieces of medium size) as you like. I cut it pretty coarsely.
- Finely chop a small bunch of parsley.
- Rub the lemon zest on a fine grater (I have a zest from half of one large lemon, you can take one small lemon). We also rub a few cloves of garlic (I have 4 pieces) on a fine grater.
- In a frying pan in vegetable oil, fry the mushrooms to the extent that you like. Transfer the fried mushrooms to a bowl.
- And send onions and garlic to the pan. Add oil if necessary. Fry until transparent or light golden brown. At the same time we put broth or water to boil, add salt to taste.
- Add rice to the fried onions (I have steamed, about 150 g) and stir so that all the rice rolls in oil. Reduce heat and add hot salted broth or water in small portions. When the previous portion boils away, add the next one. Thus, we bring the rice to readiness. If you do this at the same time as frying the mushrooms in another pan, it will be much faster.
- When the rice is “ready”, add mushrooms, parsley and zest to it.
- Turn off the heat, cover, and let the rice with mushrooms and lemon zest brew for 5 minutes.
Bon Appetit and don’t be afraid to experiment!
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