אורז מלא מועשר בפטריות

מצרכים

• 2 cups long full rice
• 1 Portobello mushroom basket
• 1 Champagne Mushroom Basket
• 25 g dried May - taki mushrooms
• 2 large onions
• A quarter cup of oil (60 milliliters)
• 3/4 teaspoon black pepper
• 1 teaspoon cumin
• One teaspoon of salt
• 4 כוסות cups boiling water (liter + 80 milliliters)

אופן ההכנה

1. Place 25 grams of dried mayi - taki mushrooms in a bowl, pour a glass of boiling water over them and set aside. Chop Master Sliceer 2 large onions into small cubes and set aside. Chop Slicer Master Champignon Mushroom Basket + Portobello Mushroom Basket and set aside (about 14 mushrooms in each package).
2. In a wide, low pot, heat a quarter cup of oil over medium heat. When the oil is really hot, add the onions to the pot. Sprinkle on the bottom of the pot evenly and do not mix for 5 minutes. After 5 minutes frying mix and add a teaspoon of salt, 3/4 teaspoon black pepper, teaspoon cumin and mix well.
3. Add the chopped mushrooms and stir. In the meantime, drain the dried mushrooms, chop the slicer master and add to the pot.
4. Mix well the mixture of mushrooms and onions, add the rice. Mix, add 4 and a half cups of boiling water (one liter + 80 milliliters), mix briefly, reduce flame and close lid. After 10 minutes cooking, open the lid and taste the liquid. If salt is missing, add half a teaspoon of salt. · Close the lid and cook for another 35 minutes.