In a similar style as Spanish paella, this dish gets a unique flavor by cooking the dry rice in the sauce from the cooked onions and mushrooms. It is great as a side dish or topped with an egg for a main course. —Arianne Spaulding
crimini mushrooms, chopped
spring onions with greens, diced
dried rice, rinsed
salt and pepper
In This Recipe
Melt butter in a deep pan and cook diced white onion until soft.
Add mushrooms, basil, thyme and salt and pepper. Simmer until cooked.
Add about dried rice and pour vegetable broth into pan until it is 1/2in above rice. Add onion stalk and sprinkle with onion greens.