Today we present one of our favorite recipes, wholegrain rice with mushrooms, sun-dried tomatoes and spring onion. Enjoy!
Ingredients for 4 people:
-150gr of wholegrain rice
-3 bunches of spring onions
-100gr seasonal mushrooms
-100gr button mushroom
-100gr fresh shiitake (if not available, you can use dried shiitake)
-20gr dried black trumpets
-100gr sun-dried tomatoes
– Ground ñora pepper
Firstly, cook the rice (using twice the volume of water to rice) in a saucepan with the saffron, ground ñora pepper and a pinch of salt. Whilst it´s cooking, hydrate the dried mushrooms and tomatoes in water. Once the mushrooms are hydrated, chop them.
Now, using a paella pan, gentle fry the spring onions, then all the mushrooms and finally the previously hydrated sun-dried tomatoes. Add a little paprika and turn off the heat.
When the rice is cooked, drain and add it to the paella pan, then add one-third by volume of vegetable stock. Let stand until the rice has absorbed the stock, followed by a further 5 minutes. Serve immediately.