1 cup of wild rice
3 cups of jasmine rice
3 spoons (tablespoon) of olive oil
2 cloves of garlic, minced
1 stalk of leek, chopped
200g of Paris mushrooms, sliced thinly
1 cup of fresh or frozen peas
Salt and black pepper, to taste
Garlic tops for garnish
1 cup of wild rice
3 cups of jasmine rice
3 spoons (tablespoon) of olive oil
2 cloves of garlic, minced
1 stalk of leek, chopped
200g of Paris mushrooms, sliced thinly
1 cup of fresh or frozen peas
Salt and black pepper, to taste
Garlic tops for garnish
"Cook the two types of rice separately following the package instructions"
"Reserve"
"In a medium saucepan, heat the olive oil and sauté the garlic and leek until golden"
"Add the mushrooms and peas and cook for a few more minutes"
"Season with salt and black pepper, let it cool slightly"
"Mix the two types of rice"
"Use half of this mixture to line the bottom and sides of a 24cm diameter mold, greased with olive oil, pressing gently with the back of a spoon"
"Spread the filling and cover with the remaining rice"
"Place the mold in a large baking dish filled with hot water and bake at high heat for 10 minutes"
"Flip onto a plate, garnish with garlic tops, and serve"
