Ingredients for 2
- 200g black rice
- 50 roast mixed seeds
- 250g closed chestnut mushrooms
- 130g flaked tuna in brine
- 3 garlic cloves
- 1 medium onion
- 2 medium tomatoes
- Dry thyme
- Olive oil
- 1 vegetable stock cube dissolved in 100ml of boiled water
In the meantime, peel and chop the mushroom, onion, tomatoes in big chunks. Then using the garlic press, mince the garlic. Set aside.
Once the rice is cooked rinse it again with hot water to remove the extra starch without cooling it down.
In a large pan that had a lid, heat 3 tablespoons of olive oil, fry the chopped onion with thyme for 2 minutes, then add the rice, chopped garlic, pepper and stock. Stir and cover over medium heat for 10 minutes. After that, add the mushrooms, the seeds, tomatoes mix well and leave to cook for 3-5 minutes. Taste and adjust the seasoning.
Check that the rice is soft to your liking, if it is not, add just about 25ml of water and leave it to cook for a further 5 minutes…
Serve and enjoy… with chop sticks. x
Note: I don’t like monotony, so this dish is a bit of a surprise in the mouth, you spend a lot of time guessing what you have just chewed… Love it…