3 cups of vegetable broth, hot (or 1.5 tablets dissolved in the same amount of water)
2 1/4 cups of rice
2 tablespoons of butter
1 tablespoon of sweet pimiento
200g of sliced mushrooms
1 onion, sliced
1 clove of garlic, minced
Salt to taste
To decorate
1 sprig of parsley
2 sliced mushrooms
3 cups of vegetable broth, hot (or 1.5 tablets dissolved in the same amount of water)
2 1/4 cups of rice
2 tablespoons of butter
1 tablespoon of sweet pimiento
200g of sliced mushrooms
1 onion, sliced
1 clove of garlic, minced
Salt to taste
To decorate
1 sprig of parsley
2 sliced mushrooms
1
Place the onion, garlic, and butter in a large refractory dish and microwave
on high for 3 minutes
Add the mushrooms and pimiento
Cover and return to the oven for 2 minutes
2
Combine the rice and salt
Mix well, cover again, and cook
for another minute
Add the vegetable broth
Cover and cook for 14 minutes on high or until the rice is tender
3
Let it rest in the oven for 10 minutes and fluff with a fork to aerate
Decorate with parsley and mushrooms and serve.
