Rice with Mushrooms and Vegetables

06 Abr Rice with Mushrooms and Vegetables

Ingredients

• 350 g of rice
• 450 g of mushrooms (e.g., chanterelles, trumpet mushrooms, etc.)
• 1 spring onion
• 2 tomatoes
• 1 green bell pepper
• 1 zucchini
• 2 carrots
• 2 spring garlic
• 1 sprig of parsley
• 1 teaspoon of sweet paprika
• Black pepper
• Olive oil
• Salt

Preparation

• Clean the mushrooms and chop them. Wash the bell pepper, remove the stem, seeds, and internal filaments, then cut it into small cubes. Peel the carrots, trim the zucchini, and cut both into cubes. Grate the tomatoes. Finely chop the spring onion, spring garlic, and parsley (previously washed and dried).

• In a casserole dish, heat 3 tablespoons of olive oil and sauté the spring onion for 5 minutes. Add the bell pepper and carrot, and cook for 5 more minutes. Add the spring garlic and mushrooms, increase the heat, and sauté for 5 minutes. Then, add the grated tomato, zucchini, and parsley, and cook on low heat for 10 minutes.

• Add the rice to the casserole and toast it for 1 minute, stirring constantly. Pour in hot water, using a ratio of 2 parts water for every part of rice. Add salt, pepper, and sweet paprika. Bring to a boil and cook over medium heat for 10 minutes. Reduce the heat and cook for an additional 6 minutes.

• Cover the casserole, let the rice rest for 5 minutes, and serve hot.