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Mushroom rice

updated

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Ingredients for 3 servings:

  • 175 g rice
  • 500 g mushrooms, fresh
  • 300 g chicken breast fillet(s), (optionally turkey breast fillet)
  • 200 g sour cream
  • 50 g Parmesan, grated
  • 1 onion(s), finely diced (can be omitted)
  • 250 ml broth, strong
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rice casserole with fresh mushrooms; tender chicken breast fillet and spicy Parmesan

Cook the rice in lightly salted water for about 10 minutes, then drain in a colander. Wash and quarter the mushrooms. Thinly slice the chicken, season with salt and pepper, and sear it in a pan with a little oil. Place all ingredients (except the cheese) in a casserole dish and mix gently (if you have a Roman pot, you can use that instead; don’t forget to soak it in water first). Season to taste with salt and pepper. Finally, sprinkle with Parmesan cheese. Bake the mushroom rice at 180°C for about 60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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