Whole Wheat Rice




  • 1 cup of wholemeal rice
  • 2 tablespoons of olive oil
  • 2 cups of hot vegetable stock
  • 10 chestnut mushrooms (diced)
  • Half tablespoon of butter
  • 1 small sprig of rosemary
  • Salt
Soak the whole wheat rice in hot water with 1 teaspoon of salt and lemon juice for half an hour. Fry the mushrooms in butter for a few minutes. Fry the rice in olive oil, stirring constantly. Add the vegetable broth, the mushrooms you have previously fried in butter for 3-4 minutes, salt and a whole sprig of rosemary. On medium heat, boil for 1-2 minutes. Then turn down the heat and close the lid of the pot. Cook the rice until the water evaporates. Let it rest for 10 minutes and serve the wholemeal rice pilaf.


 

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