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Rice with Mushrooms

February 11, 2012

I have been exploring Bulgarian cuisine for quite a while now and have made the observation that if there is any vegetable on Earth, the early Bulgarians have managed to combine it with rice and create a simple meal of it in itself. Zucchini & rice, tomatoes & rice, leek & rice, spinach & rice, you name it. One can get addicted to it. Oh, and let us not forget mushrooms & rice!

In many cases, these combinations can be used as a side dish to a large steak or roasted chicken. However, as it is, ‘rice with anything’ can also be treated as a separate meal on its own. Especially in the summer, you will find that rice, combined with anything it seems to go well with, can be a refreshing, quick and satisfying meal.


  • 250g mushrooms
  • 1 green onion
  • 1 cup rice
  • 3 cups water
  • black pepper
  • parsley
  • salt
  • oil

This recipe is so easy, it might insult your culinary intelligence but nonetheless, it may be easy to mess up if the rice is not cooked properly.

Chop green onion into wheels, slice mushrooms and cook both in a small pot over medium heat for about 5 minutes.

Add rice, water, salt and pepper. Stir well and increase heat. Before it begins to boil, reduce heat to low and simmer for 20 minutes or until rice has absorbed water.

Stir in parsley, fluff rice with a fork and let rest covered for 5 minutes. Serve warm or cold. Alternatively, instead of adding parsley, serve rice garnished with it at the end.

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