Rice cooked in a skillet is a delicious, tender, aromatic side dish. In addition, such rice can be served as a separate, independent dish, which will delight you with its appearance and taste not only on ordinary, but also on fasting days.
It is necessary
-
- 1 tbsp. long grain rice;
- 1 large onion;
- 200 g fresh champignons;
- 4 tbsp. l. olive oil;
- 3 cloves of garlic;
- salt
- ground black pepper
- turmeric
- basil.
Instructions
Step 1
Take a large onion and peel it. Use a sharp knife to cut the onion into small cubes. Place a heavy-walled skillet over medium heat and pour in the olive oil. When the oil has warmed up a little, add the finely chopped onion to the skillet. Saute the onion until translucent.
Step 2
While the onions are sautéed, take care of the mushrooms. Rinse the mushrooms thoroughly with cold water. Then cut the mushrooms into small pieces and add them to the pan. Toss the mushrooms and onions with a wooden spatula and continue to fry.
Step 3
Rinse the rice under running water. To do this, use a fine sieve. Place the rice in the skillet on top of the mushroom and onion mixture. Gently spread the rice with a wooden spatula. Pour 2 cups of filtered water into the skillet. Then add spices: salt, black pepper, a pinch of basil and turmeric. Simmer rice until half cooked. You do not need to cover the pan with a lid, let the water evaporate freely.
Step 4
When the rice is almost ready, add the garlic to it so that the cloves are not visible. Then cook the rice for another 7-10 minutes without stirring. When finished, remove the garlic cloves and discard them. They have already given up their scent. Now you can close the pan with a lid to let the rice sweat a little.
Step 5
Cooked into a dish. If you have prepared a side dish, then arrange it in portions on plates for the main course.
