Rice with Mushrooms

Ingredients

• 250 grams Mushrooms (About 10 canned or 5-6 fresh, adjust to preference)
• 0.75 cup Rice (Long grain or medium grain)
• 0.25 medium Onion (Finely chopped)
• 2 tablespoons Fresh Parsley (Chopped)
• 0.25 stalk Celery stalk (Finely chopped)
• 0.25 medium Carrot (Finely chopped)
• 2 tablespoons Olive Oil
• 2 tablespoons Tomato Paste
• 0.5 cup Hot Water (For thinning tomato paste)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (To taste)
• 1 tablespoon Butter
• 2 tablespoons Grated Parmesan Cheese (For serving)

Instructions

1. 1Chop the onion, parsley, celery, and carrot into small pieces. Cut the mushrooms into small pieces.
2. 2In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, parsley, celery, and carrot. Sauté until the onion is translucent and slightly colored, about 5 minutes.
3. 3Add the tomato paste to the saucepan and thin it with hot water. Stir in the salt, pepper, and chopped mushrooms. Cook for 20 minutes over medium heat, stirring occasionally.
4. 4In a separate saucepan, melt the butter over medium heat. Add the rice and fry until it is dry and lightly toasted, about 3 minutes.
5. 5Add hot water to the rice, a little at a time, and bring to a gentle boil. Reduce heat and simmer for about 10 minutes, or until the rice is half cooked.
6. 6Add the mushroom sauce to the rice and stir gently to combine. Cook for another 10 minutes, or until the rice is fully cooked and the liquid is absorbed.
7. 7Serve hot, garnished with grated Parmesan cheese.