Ingredients for 4 servings: 400 g of mushrooms; 300 g of rice; 1/2 cup of white
wine; 1 onion, finely chopped; 2-3 chicken bouillon cubes + 3/4 l of hot water;
1/2 red pepper, cut into small dice; 2 garlic cloves, finely chopped; 50 g of
butter; parsley; oil & salt.
Preparation: Clean the mushrooms, cut them into medium size pieces, and
keep them soaked in water with some lemon juice to avoid they oxidize. In the
meantime sauté the onion, the garlic, and the red pepper in a pan with some oil
until it all softens. Now you can add the rice and sauté all the elements for 2
mins; add the wine, let it become reduced, and add the mushrooms (previously
drained), together with the broth made with the water and bouillon cubes. Let it
simmer for 18-20 mins. There is more liquid in this rice preparation, because the
aim is to make a bit more juicy than a paella.
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Valencia Salad (Ensalada valenciana) (92)

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