Mushrooms and rice

Mushrooms and rice

Gombás rizs

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 brown onion, finely chopped
500g mushrooms, finely chopped
4 cups water
2 cups brown rice
1 teaspoon salt
1/4 teaspoon ground black pepper

Method

  1. Heat the oil in a saucepan and sauté the onion until it browns slightly. Add the mushrooms, stirring regularly until they soften. In a separate saucepan, combine the water, rice and salt. Bring it to the boil and then simmer the rice on a low heat for about 20 minutes, until the water is absorbed and the rice cooked. Mix the rice with the mushrooms and onion, season to taste and serve.
Tags:
Jewish
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