| Ready in: 1 hour | 4 portions |
Ingredients
- 120 ml olive oil
- 1 onion, finely chopped
- 6 spring onions, finely chopped
- 400 gr. white mushrooms, sliced
- 400 gr. portobelo mushrooms, sliced
- 200 gr. pleurotus mushrooms, sliced
- salt, freshly ground pepper
- 100 gr. glazed rice
- leaves of 1 lettuce, cut
- 1 bunch dill, finely chopped
- 1/2 bunch fennel, chopped
- 1/2 bunch myrons, chopped
- 1 liter water or homemade vegetable broth
For the sauce
- 3 tbsp. tahini
- juice of 2 lemons
Instructions
Step 1
Heat the olive oil in a deep saucepan. Sauté the onion and spring onions for 10 minutes on low heat.
Step 2
Add all the mushrooms and sauté until they wither, for 10 minutes on high heat.
Step 3
Season with salt and pepper and continue sautéing. When the liquids evaporate, add the rice and stir.
Step 4
Add the lettuce, dill, fennel and myrons, stir and cover with water or broth.
Step 5
Cover with the lid and let simmer for 20-25 minutes.
Step 6
Meanwhile, prepare the sauce: In a bowl, beat the tahini well using a fork and slowly add the lemon juice, beating constantly.
Step 7
With a ladle, slowly add 2-3 tablespoons of hot broth from the saucepan into the tahini mixture, stirring vigorously.
Step 8
Slowly pour the sauce into the saucepan, stirring constantly and let it simmer for 2 minutes.
Step 9
Remove from the heat, let it "sit" for 10 minutes and serve in deep plates.
Comments (0)
Back to RECIPES