Summary

Ingredients

• 2 handfuls brown rice
• 2 handfuls rice, parboiled
• 1 large onion (s), finely diced
• 1 large clove (s) garlic, pressed
• some poultry stock, instant
• 400 g mushrooms, mixed, e.. chanterelles, brown mushrooms, porcini mushrooms
• 50 g parmesan, rated
• some parsley, chopped
• some oil
• some salt and pepper
• some water

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Instructions

1. First cook the brown rice in a little salted water for 10 minutes, then add the normal rice and cook for another 10 minutes. Rinse with cold water, strain well and set aside.
2. Set up a pan with a little oil and sauté the onion in it. Add the mushrooms (eighths or sliced), season with salt and pepper and fry for about 3 minutes. Then add the rice and mix everything well. Add the poultry stock, parmesan and parsley as well as the garlic and fry everything on a low heat for another 5 minutes.
3. If you like, you can add a dash of water. Season to taste with salt and pepper.