John Myers
Rice with Lentils and Mushrooms, with Rabbit Legs
The perfect rice with lentils and mushrooms, with rabbit legs recipe with a picture and simple step-by-step instructions.
- 200 g Paella rice extra
- 100 g Mountain lenses
- 30 g Dried tomatoes
- 750 g Chicken broth
- 50 g Shallot cubes
- 1 Pc. Chopped garlic
- 1 Bay leaf
- 1 Cinnamon stick
- 2 Pc. Star anise
- 4 Pc. Cardamom pod
- 1 Sachets Saffron threads
- Salt
- Black pepper from the mill
- 2 Pc. Rabbit legs
- Extra virgin olive oil
- 35 g Raisins
- 150 g Sliced king oyster mushrooms
- Soak the lentils overnight, finely dice the tomatoes and leave to cook for 6-8 hours. soak in olive oil. Put the saffron in the boiling chicken broth. Press the cardamom pods on.
- Heat the tomato oil in a pan and fry the rabbit legs until golden brown. Remove, season with salt and pepper. Add shallot cubes, garlic and rice to pan. Let translucent. Fold in tomato cubes and lentils. Cover with hot stock. Add the cinnamon, raisins, cardamom and bay leaves and season with salt and pepper. Put in the rabbit legs and cook in a preheated oven at 200 degrees for about 20-25 minutes. Stir the rice from time to time and add the stock if necessary. Remove the cinnamon stick, cardamom and star anise and season to taste.
- In the meantime, fry the mushrooms in olive oil and season with salt and pepper. Place the rice in the center of a plate, arrange the mushrooms on top and place on the leg of the rabbit.
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