Spanish brothy mushroom rice
Spanish mushroom and saffron rice, served straight from the pot with plenty of broth still surrounding the grains.
Active time25 min
Cooking40 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 3 garlic cloves
- 700 g mixed fresh mushrooms
- 1 onion
- 1800 ml prepared chicken stock
- 45 ml olive oil
- 360 g dry Spanish round-grain rice such as bomba
- 0.1 g saffron threads
- 3 g fine salt
Preparation
Clean the mushrooms and trim off any earthy ends. Cut into pieces. Peel and chop the onion and garlic. Heat the stock in a covered saucepan.
3 garlic cloves700 g mixed fresh mushrooms1 onion1800 ml prepared chicken stock- knife
- chopping board
- saucepan with lid
Heat the oil in a large casserole. Soften the onion and garlic over medium heat for about 8 min. Add the mushrooms and sauté for about 8 min, until softened and starting to colour. Add the rice and stir for about 2 min to coat.
45 ml olive oil360 g dry Spanish round-grain rice such as bomba- large casserole
- spoon
Pour in all the hot stock and add the saffron and salt. Bring to the boil, then cook uncovered at a steady simmer for about 18–20 min, depending on the rice. Avoid stirring continually. The grains should be tender with a slight firmness in the centre, with loose broth still surrounding them. Serve immediately with that broth.
0.1 g saffron threads3 g fine salt- casserole
- spoon
- ladle
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration