Rice with mushrooms and parmesan – Vegetarian

This Rice with mushrooms and parmesan is a deliciously comforting vegetarian dish. Tender rice is paired with earthy mushrooms and finished with a generous sprinkle of Parmesan, creating a rich and savory flavor that’s perfect for any meal. Simple, satisfying, and full of taste!

Ingredients: (for 4 servings)

• 250 g basmati rice
• 400 g mixed mushrooms
• 100 g grated parmesan
• 40 g butter
• 3 small or 2 medium onions
• 1 cube of concentrated soup (boullion) (if salted) or 2 (if unsalted)
• fresh parsley
• 4-5 cloves of garlic
• a sprig of fresh rosemary
• pepper

Preparation:

Wash the mushrooms, drain well and cut the large ones into 4 or the medium ones into 2. Leave the small ones whole. Cut the onion into slices, slice the garlic and wash and chop the parsley.

In a large wok, put the butter, and when it is hot, add the onion, garlic, and rosemary sprig. When the onion has softened, add the rice and fry it together with the onion for a few minutes, stirring frequently, until it starts to become a little translucent. Then add the mushrooms and pepper, mix well, and cook over medium heat for about 3 minutes, stirring continuously until the mushrooms start to soften and release a little juice. Add 500 ml of water and the bullion/stock cubes, mix well, and let it cook for about 20 minutes, stirring periodically. When the rice is cooked but still aldente, turn off the heat. If the rice is still not cooked and the water has reduced a lot, add more water, little by little, so that the rice does not dry out and does not burn/stick.

When it’s ready, remove the rosemary sprig, transfer the rice to a bowl, and sprinkle grated Parmesan and chopped parsley on top.

Serve with extra parmesan on the side so that everyone can add to their taste.

If you try the recipe, let me know how you liked it! 😊

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