Saffron and Mushroom Rice

Name: Saffron and Mushroom Rice
Yield: 4
Ingredients: 3 cups of vegetable broth (or 1.5 bouillon cubes dissolved in the same amount of water); 2 1/4 cups of rice; 2 tablespoons of butter; 1 tablespoon of sweet paprika; 200g of sliced mushrooms; 1 onion, sliced; 1 clove of garlic, minced; Salt to taste; To decorate; 1 sprig of parsley; 2 mushroom slices

1
3 cups of vegetable broth (or 1.5 bouillon cubes dissolved in the same amount of water)
2
2 1/4 cups of rice
3
2 tablespoons of butter
4
1 tablespoon of sweet paprika
5
200g of sliced mushrooms
6
1 onion, sliced
7
1 clove of garlic, minced
8
Salt to taste
9
To decorate
10
1 sprig of parsley
11
2 mushroom slices

Ingredients

1
3 cups of vegetable broth (or 1.5 bouillon cubes dissolved in the same amount of water)
2
2 1/4 cups of rice
3
2 tablespoons of butter
4
1 tablespoon of sweet paprika
5
200g of sliced mushrooms
6
1 onion, sliced
7
1 clove of garlic, minced
8
Salt to taste
9
To decorate
10
1 sprig of parsley
11
2 mushroom slices

Directions

1
Place the onion, garlic, and butter in a large refrigerator-safe container and microwave on high for 3 minutes
2
Add the mushrooms and paprika
3
Cover and return to the oven for 2 minutes
4
Combine the rice and salt
5
Mix well, cover again, and cook for an additional minute
6
Add the vegetable broth
7
Cover and cook on high for 14 minutes or until the rice is tender
8
Let it rest in the oven for 10 minutes and fluff with a fork to aerate
9
Decorate with parsley and mushrooms and serve.