Rice with chanterelles

Rice45 minutes3 people
1 star2 stars3 stars4 stars5 stars (26 votes)
Loading ...

By Barbara Gonzalo

rice with chanterelles

Taking advantage of the fact that these weeks we have been able to collect some mushrooms, I have prepared this rich and complete rice with chanterelles. And what of complete It is because in addition to chanterelles it has sausages, pork rib end, zucchini and onion, so it does not lack anything. If you don't have fresh mushrooms You can use packaged mushrooms, although it is clear that they will always be better if they are freshly picked.

We can finish this rice in two ways, either on the fire or half the cooking time on the fire and the other half in the oven. If you are going to put it in the oven, be careful to do it in a clay container or oven-safe paella pan.

Rice with chanterelles

Print recipe

Take advantage of the mushroom season to prepare this complete rice.

Rice with chanterelles
  • Barbara Gonzalo
  • Kitchen: Spanish, International
  • Recipe type: Rice dishes
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 250 gr. of níscalos (rovellón, slatasang)
  • 200 gr. grams of pork rib tip
  • 3 fresh sausages
  • 250 gr. of rice
  • 1/2 zucchini
  • 1 / 2 cebolla
  • 3 tablespoons of tomato sauce
  • 2 cloves of garlic
  • parsley
  • Buy
  • Salt
  • 1 saffron powdered sachet
  • 500 gr. of water

Preparation

  1. Pour a little olive oil in a pan and fry the rib tip, salted to taste, and the sausages. Once golden, remove from heat and reserve.

  2. Chop the onion and zucchini very finely and fry in the same pan that we used for the meat.

  3. When the onion is transparent add the fried tomato, a pinch of salt and cook for a few minutes.

  4. Clean the chanterelles and cut them into medium pieces while the vegetables are being cooked.

  5. Add the chanterelles to the pan, along with the finely chopped garlic and parsley and let them cook for 2 or 3 minutes with the sauce.

  6. Add the rib tip and the sausages.

  7. Add the rice and the saffron powder sachet, stir for a couple of minutes so that the rice takes on flavor.

  8. Add the water and raise the heat to a boil.

  9. Cook over medium heat for about 20 minutes. If you want you can let it cook over the fire for 10 minutes and put it in the oven preheated at 250ºC for 10 more minutes.

  10. Let stand 5 minutes, serve and enjoy.


Discover other recipes of: Rice Recipes, Mushroom recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Alfred said
    ago 6 years

    Very nice, I will try it very soon, thank you.

    Reply to Alfredo
    1.    Barbara Gonzalo said
      ago 6 years

      We are glad that you liked the recipe, we hope you enjoy it.
      Regards!

      Reply to Bárbara Gonzalo
  2.   Carmen said
    ago 6 years

    For how many people is the recipe calculated?

    Reply to Carmen
    1.    Barbara Gonzalo said
      ago 6 years

      Hello Carmen, as it says in the recipe, in principle it serves 3 people. But it also depends on how much each person eats, of course! :)
      I usually have 80-100 gr. of rice or pasta per person.
      Regards!

      Reply to Bárbara Gonzalo