Mushrooms with Rice in a delicious combination. Homemade chicken broth strengthens the flavor of this pilaf and the mushroom sautéing brings out its earthy flavor and beautiful brown color.
This recipe is simple enough, but some cooking secrets will make this delicious dish even more delicious.
Yours!
This recipe is simple enough, but some cooking secrets will make this delicious dish even more delicious.
Yours!
| work: 30′ | time: 50′ | very easy: |
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Home Made Chicken Broth ☆
First brew the broth, boiling together all the above ingredients, part of which will be used in the preparation of the food. Put the rest in jars and then cool in the fridge or freezer. So we will have ready broth when we need it. |
Ingredients (6 servings)
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In cast iron pot and on a strong fire we pour half the oil and half the cut mushrooms. Stir regularly. |
Saute the mushrooms for 6'-7' to lose their juices and begin to fry. Their volume will be reduced, caramelized and golden. Salt and pepper on a plate. |
In the same pot without washing it, pour the remaining oil and butter. When melted, add the onion and garlic, mashed. |
When you Saute the onion to get golden add the remaining half of the mushrooms that you kept. Mix for a while with the onion but they will not caramel like the first batch of mushrooms. |
Add rice and chicken broth. Mix by scraping (déglaçage) firmly into the saucepan to peel off what's left on the bottom and the sides of the pot. Place the lid and let cook for 15′. |
Remove from the fire and add the sautéed mushrooms, which we have left and the freshly cut onion. Stir, cover with the lid and leave it for 10′. |
Be careful to stay mellow and juicy. Serve in bowls or dishes. Add on top of each serving a little fresh onion finely chopped. |
