Publicado el 1 Feb, 2017


Arroz integral con setas, tomate seco y ajos tiernos

Arroz integral con setas, tomate seco y ajos tiernos

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

-Olive oil

-Ground paprika



– 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.