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Rice with mushrooms, leeks and cherry tomatoes
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Clarice Ledur
@clariceledur- Ingredients
- Recipe
- Mushrooms Paris300 g
- Dry mushrooms50 g
- Garlic1 unit(s)
- Cherry tomato200 g
- Parboiled rice2 cup
- Fresh cream180 g
- Salt3 teaspoon
- Black pepper to taste
- Extra Virgin Olive Oil4 dessert spoon
- Fresh parsley1 tablespoon
- Thyme1 teaspoon
- Clean the mushroomscParis
- To slice
- Hydrate the dried mushrooms in lukewarm water. Drain and reserve the water.
- coarsely chop
- Chop the leek and sauté the leek and mushrooms in 1 tablespoon of olive oil. Season with salt, pepper and thyme.
- Reserve
- In the same pan or skillet, quickly sauté the tomatoes in 1 teaspoon of olive oil. Season with salt, pepper. Add the parsley. Reserve.
- In the same pan, fry the rice in w tablespoon of olive oil. Add the reserved funghi water. Add more water until the rice is al dente.
- Add the reserved mushrooms to the rice. To mix. Add the cream.
- Add the tomatoes and leave on low heat for a few minutes until the rice is finished cooking. Serve immediately.
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