1 cebola picada
1 dente alho picado
1 folha de louro
azeite qb
2 latas cogumelos laminados
arroz qb
água qb
Fiz
um refogado usando a cebola picada, o alho, o louro e um bom fio de
azeite, juntei os cogumelos e deixei apurar durante uns 10 minutos.
Deitei o arroz previamente lavado e já enxuto, envolvi bem e deixei
quase fritar e só depois acrescentei a água suficiente para a cozedura e
o sal. Cozeu cerca de 8/10 minutos, apaguei o bico, coloquei a tampa no
tacho e deixei em repouso até enxugar um pouco.
1 onion, chopped
1 clove garlic, minced
1 bay leaf
olive oil to taste
2 cans sliced mushrooms
rice qB
water qb
I made a stew using the chopped onion, garlic, bay leaf and a good drizzle of olive oil, I gathered the mushrooms and let cook during 10 minutes. I lay the prewashed rice and lean already, well wrapped and left almost fry and then added enough water for cooking and salt. Baked about 8/10 minutes, turned off the nozzle, put the lid on the pan and let stand until slightly dry.
1 clove garlic, minced
1 bay leaf
olive oil to taste
2 cans sliced mushrooms
rice qB
water qb
I made a stew using the chopped onion, garlic, bay leaf and a good drizzle of olive oil, I gathered the mushrooms and let cook during 10 minutes. I lay the prewashed rice and lean already, well wrapped and left almost fry and then added enough water for cooking and salt. Baked about 8/10 minutes, turned off the nozzle, put the lid on the pan and let stand until slightly dry.
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