Rice with mushrooms

◼  They made me a present of a box with dehydrated Maitake mushrooms of ecological production, until that moment I had never tried them. And I didn´t really know very well how to prepare them, so I decided on rice with mushrooms.

The box contained 30 grams of dehydrated mushrooms; I put them to soak in water overnight to hydrate them.

The next day, I prepared them as follows:

• Cover the bottom of a paella pan with  extra virgin olive oil  to sauté, first, one finely chopped onion; then, add some finely chopped garlic cloves when the onion is softened; stir and let make some minutes over a low heat.

• Add a spoonful of  Herbes de Provence , stir and let make some minutes.

• Cut the mushrooms into small pieces, add and stir. Add ½ coffee cup of round-grain brown rice, stir and cover everything with water. Keep over a high heat until the water begins to boil, add salt (to taste) and reduce the heat. Time required, approximately, an hour.

◼  Ideas to repeat and, besides, to have always on hand together with dried legumes and rice in the pantry.

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Recipe made with tradition, Sephardi rice.

Sephardi rice is a recipe created by my brother, based on an ancient Sephardi recipe. It is a carrot stew served with rice and very spicy savor; well, as my brother comments, if you catch a cold, you eliminate all the viruses and become new.                        

I was surprised by the idea, so I adapted his recipe to my taste, with less spicy. As I use whole grain rice, it is the first thing I prepare, so while the rice is on the boil, I prepare the stew.                                       

In a saucepan sauté finely chopped onion in extra virgin olive oil over a low heat; when the onion is softened, add a few finely chopped cloves garlic, stir and sauté for a few minutes; add a wooden spoon of Provence herbs (the measure to aromatize is always to taste), sauté for a few minutes and add some tomatoes, peeled and diced; stir and cover the saucepan to make the sauce.      

When the sauce is ready, add the diced carrots, stir and add a dried chili pepper (or to taste), a pinch of sea salt to taste and cover with water to cook, cover and simmer. My brother also adds a splash of white wine, but it is optional.

And for the rice, I use a blend of wholegrain, basmati and wild black rice. When I serve the dish, pour a few drops of lemon directly over the rice, it gives a really special touch.

Ingredients: (Serves 4)

 


800 g  carrots , 3 medium  tomatoes , 1 large onion,4 cloves garlic,  Provence herbs , 1 dried chili  pepper (or more, if desired), 1  lemon ,   extra virgin olive oi l , 1 teacup  whole grain rice , sea salt (to taste).

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