Oriente Jasmine Rice with mushrooms and leek
- 1 tablespoon of butter
- 1 large leek
- 300g of brown mushrooms
- 1 cup of Jasmine Rice
- 2 cups of hot water
- 1 pinch of salt
- Basil (optional)
- Cut the leek into thin slices. In a saucepan, place the butter with the leek and let it cook for about 3 minutes.
- Add the rice and shortly after the hot water and salt. Leave on low heat for about 8 minutes.
- In a separate frying pan, place the sliced mushrooms and cook over high heat for about 3 minutes or until they are browned.
- Add the mushrooms to the rice and cook for another 2-3 minutes.
- Serve with basil (optional).
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