Mushroom Rice Pan À La Anne

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g mushrooms, or other mushrooms (chanterelles, porcini mushrooms), fresh
  • 200 g rice
  • 1 onion (s)
  • 2 cloves garlic
  • 2 tablespoon margarine or butter
  • 450 ml water
  • 1 cube broth, instant
  • 1 teaspoon vegetable stock, instant
  • 50 g parmesan or other hard cheese, freshly rated
  • 1 tablespoon olive oil
  • salt and pepper
Mushroom Rice Pan À La Anne
Mushroom Rice Pan À La Anne

Instructions

  1. Clean and cut the mushrooms into eighths. Peel and finely chop the onion and garlic and sauté in a saucepan with 1 tablespoon of butter. Steam the rice briefly. Deglaze with water and add the stock cube and vegetable stock. Let the rice simmer for about 15 minutes (if the packaging shows a significantly different preparation value, then please adjust), stirring constantly, simmer gently without the lid, then remove the pot from the stove. Stir in the remaining butter and the parmesan.
  2. Heat the olive oil in a pan and steam the mushrooms in it for about 3-5 minutes - if necessary add a little water to prevent them from burning. Fold the mushrooms into the rice and season everything with salt and pepper.

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