- 1 onion
- 1 red onion
- 3 garlic cloves
- 350 g rice
- 350 g oyster mushrooms
- fresh chopped parsley or ramsoms (wild garlic)
- spices (sea salt, pepper, turmeric, paprika, rosemary)
First chop the onions and let it fry in a deep frying pan on a little allowed oil with addition of water. Then add garlic and oyster mushrooms, which you do not need to wash (just ‘check’ them and remove any impurities). Just thread them in length, with all the stems. Then add chopped parsley or ramsoms. Sprinkle with a spoon of sea salt, turmeric, pepper, paprika and obligatory rosemary, to smell like Spanish paella. In the end add rice (you can also turn off the heat) and mix well in everything else, because there is nothing worse than lump of rice, untouched by other ingredients.
Transfer to a baking dish, pour water to cover all ingredients for some 1,5 cm over them.
Bake at 250 degrees until evaporates water from the surface (20 minutes) and then at 150 degrees (10 minutes) to rinse the rice. While I was not on a chrono diet, almost every meal started with: chop the onion, add carrot, fry them, so add … However, as the glycemic index of the carrot jumps during thermal treatment, now I use it exclusively fresh, in salads. So, serve this dish with a fresh salad of carrots and leeks, along with several olives.