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Mushroom stew with rice recipe

Mushroom stew with rice recipe

Mireia Cervera 12 October 2016

Today we share with you, taking advantage of the beginning of the mushroom season, a stew that you will love. Easy to prepare, delicious and healthy.

Ingredients for 4 people:

For the mushroom stew:

  • 50 ml olive oil
  • 800 gr of mushrooms
  • 160 gr of shitake
  • 160 gr of namekos or other small mushroom
  • 200 gr of onion
  • 100 ml of white wine 1 clove garlic
  • nails
  • thyme
  • laurel
  • Pepper
  • Salt
  • parsley


For the brown rice:

  • 300 gr of brown rice
  • 1 toothof garlic
  • 50 ml olive oil
  • parsley
  • Pepper
  • Salt

Elaboration:

  • We clean the brown rice well and boil it with plenty of water and salt.
  • When it starts to boil, lower the heat and leave it for 40-45 minutes (before removing it from the heat, we check if it is cookedacid to our liking).
  • We drain and cool it with cold water.
  • We crush the garlic with olive oil and place in a pan, add the rice, the chopped parsley and the pepper and sauté it lightly. We booked.
  • <li> Put the olive oil, the clean and quartered mushrooms, the chopped shitake, the namekos, the sliced onion and the chopped jo clove in a saucepan and let it cook for about 10 minutes.
  • We add the wine and the species and continue cooking for 10 more minutes.


Mounting:

  • With the help of a ring we distribute the brown rice in the center of the plates. We place the mushroom stew around and decorate with a branch of tofresh millet.

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale