Social Foodies
Wild rice cake and pizzaiola mushrooms
Preparation
Cook the rice in boiling or steaming water already salted. Meanwhile, in a non-stick pan, fry the garlic, a few stalks of parsley and half a chilli pepper. Remove garlic and parsley and add mushrooms. Brown for a few minutes, add the crushed tomatoes and cook for 20 minutes. In a flat dish, serve the rice in the shape of a cake, helping yourself with a mold, and pour over the mushroom sauce.
Ingredients
300 g Wild rice (or you can mix black rice and Thai rice)
400 g crushed tomatoes “Il polposissimo" Petti
250 g Champignon mushrooms already cut
extra virgin olive oil
1 clove of garlic
1 chilli pepper
parsley
salt and pepper
400 g crushed tomatoes “Il polposissimo" Petti
250 g Champignon mushrooms already cut
extra virgin olive oil
1 clove of garlic
1 chilli pepper
parsley
salt and pepper
