Author Notes
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
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Ingredients
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1/2 pound
crimini mushrooms, chopped
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2
spring onions with greens, diced
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butter
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1 cup
dried rice, rinsed
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1.5 cups
vegetable broth
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basil
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thyme
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salt and pepper
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egg (optional)
Directions
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Melt butter in a deep pan and cook diced white onion until soft.
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Add mushrooms, basil, thyme and salt and pepper. Simmer until cooked.
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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.
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Cover and cook until rice is done (15-20m).
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Remove cover and allow edges to crisp.
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Serve alone or with an egg on top.
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