Recipes Rice Salad and vegetable recipes

Rice with vegetables and mushrooms

Rice with vegetables and mushrooms


  • Half
  • 45 minutes
  • For 4 people
  • € 1.5 / person
  • 285kcal per 100g.

How to make rice with vegetables . I present you a humble, cheap and tasty traditional rice recipe . All the secrets for a perfect rice.

I like to make it a little syrupy  because it is very juicy, with an intermediate cooking point between a dry rice of vegetables in paella and the broths of rice soup, it is almost like a risotto without being so. It has neither cheese nor butter, the texture is given by the rice and the broth that the vegetables release.

For this rice it is not necessary to add meat, seafood, or fish. It is still a dish of humble origin due to the simplicity of its ingredients, the vegetables and mushrooms will give it an autumnal flavor, although we can take advantage of the mushrooms that are in season.

Any type of mushroom or fungus is going well, you can use the one that gives the dish a characteristic flavor, I leave it to your good work. In this case we have used a timeless cultivation mushroom that you will find throughout the year, the thistle mushroom. Although it can be adapted to any other variety such as mushrooms, senderuelas, boletus, …

In order not to complicate our lives and make it perfect, even for kitchens that do it for the first time, we are going to use Sabroz rice . A type of round grain rice that will be loose between a sweet sauce that vegetables give, as you see in the photo, a first-class sweet rice.

You can do it with many vegetables, including legumes such as the famous scribe rice,  a typical Lenten dish that is made with chard and chickpeas. You will also find levante cortijero rice, which is rice with tomatoes and peppers, like all traditional dishes in our country, I assure you that it is very good.

Preparation of the base of this rice

  1. Peel the garlic cloves and chop them as best as possible. If you have a garlic masher, you will have a perfect paste that will melt in the cooking, at the end of the preparation you will only notice the flavor. We reserve.
  2. We chop the mushrooms, onions and the peppers (green and red) very fine so that they melt in the cooking. It is important not to notice its texture but the flavor they give to rice.
  3. We blanch the tomatoes, remove the skin and grate them. If you don’t have anything to grate them with, just cut them into very small dice. We reserve.
  4. Add the extra virgin olive oil to the casserole.
  5. When the oil is hot, fry the onions and peppers about 5 minutes over medium-high heat, always stirring carefully.
  6. Add the garlic and mushrooms, stirring to avoid burning. Cook over medium heat with the rest of the vegetables for about 10 minutes.
  7. Season with salt and pepper and add half of the saffron threads (the rest will be added with the broth). We combine very well with the vegetables.
  8. We pour the glass of white wine and the tomato when the previous vegetable is already poached so that the ingredients do not burn.
  9. We let it reduce the liquid and the alcohol of the wine until it begins to stick to the casserole or paella.
  10. It is time to add the peas, we distribute them throughout the casserole. We try salt, in case it is necessary to add more.

Preparation of rice with vegetables

  1. We add the rice and stir everything gently so that it is well impregnated with the stew and absorbs the flavor.
  2. Leave for 2-3 more minutes over medium heat, stirring with a wooden spoon or spatula so that it does not stick.
  3. To achieve a good syrupy rice, we must calculate the necessary water well. Thus the rice continues to absorb broth once the fire has been extinguished. The end point of this type of rice must be neither very dry nor broth.
  4. The exact liquid measurements are 2 and a half parts of broth for every 1 of rice. Even so, if we observe that the rice is a little hard, but the casserole is running out of enough liquid, we will gradually add more water until it is ready.
  5. Mix the reserved saffron with some broth. Once the rice has absorbed all the flavor of the stew we add the broth in the casserole.
  6. We raise the temperature to the maximum until it begins to boil and then we lower it in half. It has to be done little by little (it lasts about 16 minutes approximately).
  7. We rectify liquid with water and we are testing the rice. Remove from the heat and let stand 5 minutes.

The photos do not lie, I assure you that it is a dish to repeat or leave the casserole on the table and leave it clean. You will tell me …

You can see all the photos of the step by step in the  recipe of rice with vegetables . Do not lose detail and a perfect rice will come out the first time, like a true rice professional.

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