Mushroom Rice

Yesterday was a very enjoyable day, we went first to Eminönü, then to Tahtakale, and finally to the Grand Bazaar. We took lots of photos and enjoyed the history and shopping.

With short breaks of about 5 hours, we found places that even I had not seen before and took short breaks. We especially spent time in shops selling ethnic clothes and jewellery.

We returned home after we had our dinner at the small dürüm restaurant just across Nuans in Tahtakale, which I discovered 1-2 months ago.

We were already pretty tired when we got home for dinner. I decided to try one of the baked chicken mortars presented at the Knorr event. I filled the skewers with olive oil and put them in the oven, and I made this practical and delicious mushroom pilaf with it. The mortar is sold with its own baking bag, so it is very practical and saves you the trouble of buying a separate bag. I was very satisfied with the result. I recommend trying the chicken and rice combination.

I will add the photos of the covered bazaar under this post soon. Love…

Ingredients for Mushroom Rice Recipe

• 10-12 cultivated mushrooms
• 2 cups of rice
• 3 cups of boiling water
• 2 tablespoons of butter
• 1 meat bouillon or salt
• 2 pinch of finely chopped dill

Fabrication :

1. Wash the rice in 1-2 waters and soak it in warm salt water about half an hour ago.
2. Wash the mushrooms and boil them for 5 minutes. Thinly slice the boiled mushrooms.
3. Put the butter in the pan, add the sliced ​​mushrooms on it and fry for 2 minutes.
4. Drain the rice you have kept in water and add it to the mushrooms and fry them. When the rice becomes transparent, add the bouillon and water.
5. Cook on medium heat until the top of the rice is golden, then on low heat and remove from the stove. After infusing for 10 minutes, mix it and place it in slightly moistened bowls and turn it upside down on the plate. Serve with a sprinkling of dill on top.