Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3 Tbsp. Spanish extra virgin extra virgin olive oil
- 3/4 lb oyster mushrooms, stems removed and torn into medium pcs
- Â Â Coarse sea salt and freshly cracked pepper
- 5 c. cooked long grain white rice (kept warm, covered, in a medium pot)
- Â Â Picada
- 3/4 c. shelled walnuts, minced
- 1/3 c. fresh parsley leaves, minced
- 1 lrg clv garlic, minced finely
- 4 Tbsp. Spanish extra virgin extra virgin olive oil
- Â Â Coarse sea salt and freshly cracked pepper
Direcciones
- Heat extra virgin olive oil in a large skillet on high heat.
- Add in mushrooms and season with salt and pepper.
- Don't over stir or possibly mushrooms will lose their juice.
- Cook for approximately 5 min or possibly till cooked.
- Put the mushrooms on top of the rice in the rice pot.
- Picada:In a mortar combine 1/2 c. walnuts, parsley and garlic.
- Crush the mix with a pestle to make a coarse paste.
- Season with salt and pepper and add in the extra virgin olive oil.
- Continue crushing the mix and beating it with the pestle at the same time.
- When well combined, add in the mix to the rice.
- Add in remaining 1/4 c. walnuts and gently mix everything together with a wooden spoon.
- Check seasoning and serve.
- What a wonderful way to use up leftover white rice. Although the recipe calls for Spanish oil, it's absolutely fine to substitute any high-quality extra virgin extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 556 | |
| Calories from Fat 263 | 47% |
| Total Fat 30.03g | 38% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 453mg | 13% |
| Total Carbs 62.21g | 17% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.21g | 1% |
| Protein 9.29g | 15% |
