Mushroom Rice

Hi! It looks very simple, but I am with a recipe that everyone loves. My relatives and my family, God bless them like the way you cook the rice, I always have the recipe I’ll tell you, but this is a basic recipe, but it came out well. “Rice” category, take a look at precisely?rice and tomato rice, but spring is wonderful

I boiled chickpeas and mushroom rice I’ll keep in the freezer for many years. It was more when the boys are home-cooked meals rice, but still I’ll keep my little chickpea. Some soups or my three sisters, it looks great on my salad. Wet from the evening my chickpeas in a pressure cooker, without giving you the opportunity to eat too much of distraction if I have time I’ll cook the shells and extract, I’ll pick it up in small portions. Rice or other dishes as well (except for the hummus and salad) cozdurmed when I use it. I try, very practical.

Ingredients (2-3 persons)

1 cup baldo (~Osmancik) rice

1/2 cup boiled chickpeas

2 tablespoons butter

1/2 teaspoon salt

They say a good risotto is a rice good for the first requirement, and it is certainly true. Also say not to wash a lot of rice because starch is flowing and more tasteless as washing, dry rice.

Less after washing the rice, two cups of hot water into a cup as you cook in the pot, I’m getting wet. I’m starting to cook and after about two hours take the pot on the stove( medium fire), if it is opaque if after five minutes of chickpeas, and chickpeas I boiled them new if I don’t add the butter at the last minute, it’s nice to be staying put. With the lid closed when cooking the rice, I’m checking in near the end of water, some rice, according to the measure because it can vary, you may need to add water like half a cup.

The track ( if oversight it all for about 15 minutes never leave I) by pinning them with a paper towel to cover the rice, being careful not to turn to mush I’m the steam that will occur. Before serving, I’m a mix of black pepper because we love.

Bon Appetit!