Mushroom Rice

60 minutes

Medium

6 steps

Olive oil : 2 to 3 tbsp

Butter : 2 tbsp (30 g)

Button mushrooms, sliced : 750 g

Garlic, grated : 2 cloves

Onion, chopped : 1

Basmati rice, soaked : 1 1/2 cups

Vegetable or chicken stock : 3 cups

Nari strained yogurt : 1 cup (250 g)

Green parts of spring onions : 1 cup

Salt and pepper : as needed

Smoked paprika : 2 tsp

Large potato, sliced : 1

Vegetable oil : as needed

Step 1:

Heat 2 tablespoons of olive oil and cook the mushrooms over high heat until golden.

Step 2:

Add the onion, garlic, and rice and saute over low heat.

Step 3:

Add the yogurt together with 1 cup of stock.

Step 4:

Cover and cook until the rice grains open and become tender.

Step 5:

Add the salt, pepper, and smoked paprika and stir.

Step 6:

Check after 15 minutes and add more stock if the rice needs additional liquid.