A beloved recipe hailing from the vibrant lands of Asia Minor, cherished across the prefectures of Thrace and Macedonia. Rooted in tradition and passed down through generations, this simple yet satisfying dish offers a glimpse into the rich tapestry of flavors from the city of Xanthi. Create the comforting warmth and aromatic allure of this timeless classic, perfect for bringing a touch of tradition to your home kitchen!
Photos: Nikos Chrisikakis
Rice with Mushrooms Stew
Print RecipeIngredients
- 17.6 oz (500 gr) fresh mushrooms
- 17.6 oz (500 gr) yellow long grain rice
- 2 cloves of garlic
- 0.4 oz (10 gr) parsley
- 1 green bell pepper
- 1 red bell pepper
- ½ lemon (to taste)
- 0.4 oz (10 gr) salt
- 0.4 oz (10 gr) pepper
- 1l water
- 0.7 oz (⅛ cup) (20 gr) butter (or margarine if you want the dish to be vegan)
Instructions
- Remove the stalks and cut the mushrooms into quarters.
- Cut open the peppers, remove the seeds and chop them into small pieces.
- Sauté the mushrooms in a pan over a high heat, turning occasionally, so that the liquid evaporates.
- Once they have reduced to 1/3 of their mass, add the butter and paprika as well as the crushed garlic and finely chopped parsley.
- Sauté for 1-2 minutes, add the rice and stir the mixture.
- Add the water and lemon juice and simmer for 15 minutes.
- As soon as the water has been absorbed (small holes will appear on the surface), season the rice dish with salt and pepper, mix again and then serve.
TIPS FROM THE CHEF
If you want to serve the dish on a platter, choose a large dish that is well buttered. Then pour in the mixture and turn it upside down.
