Rice with Mushrooms and Sun-Dried Tomatoes

Ingredients

• Pickled Chanterelles 10 oz
• Parboiled and wild rice blend 5 oz
• Carrot 1 piece
• Onion 1 head
• Sun-Dried Tomatoes 0 oz
• Garlic 2 cloves
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Add 400 ml of water to a pot, place it on the heat, cover with a lid, and bring to a boil.

Step 3

Rinse the rice well under water and drain.

Step 4

Pour 75 ml of vegetable oil into a frying pan.

Step 5

Peel the onion and carrot, wash them well under running water, and cut into thin strips or cubes, then place them in the frying pan and put the pan on the heat.

Step 6

Clean the mushrooms and wash them thoroughly.

Step 7

Cut the mushrooms into strips or medium-sized cubes and add them to the frying pan with the onion and carrot.

Step 8

Fry until golden brown, stirring occasionally.

Step 9

Cut the sun-dried tomatoes into strips. Peel the garlic and cut it into strips or crush it with a press.

Step 10

Add the rinsed rice to the pot with boiling water, and salt to taste.

Step 11

Add the sautéed onion, carrot, and mushrooms to the pot with the rice. Add the chopped sun-dried tomatoes and garlic. Bring to a boil and cook the rice with mushrooms until done under a closed lid on low heat.

Step 12

Serve the dish hot.