Wild rice with mushrooms
Rinse the rice under running cold water and, together with the spices and salt in the chicken broth, bring to a boil in a half-open saucepan. Reduce heat and simmer rice for about 40 minutes. Preheat the oven to 180 degrees. Peel and rinse the mushrooms. Cut large mushrooms into slices, small ones in half. Peel the onion and cut into cubes. In a large saucepan, melt the butter, lightly brown the onions on it, add the mushrooms and fry with continuous stirring until they are lightly browned. Season the mushrooms with salt and black pepper. Mix the stewed rice with the liquid with the mushrooms and, under the lid, let the stew in the oven for 15 - 20 minutes. Sprinkle with parsley before serving.
| Products |
| wild rice |
180 |
r |
| thyme (thyme, Bogorodskaya herb) dry |
0.25 |
h. spoons |
| basil |
0.25 |
h. spoons |
| salt |
0.5 |
h. spoons |
| chicken broth |
0.75 |
l |
| mushrooms |
500 |
r |
| bulbs |
1 |
PCS. |
| butter |
50 |
r |
| salt |
0.25 |
h. spoons |
| ground white pepper |
|
on the tip of a knife |
| chopped parsley |
2 |
Art. spoons |
|
|
