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🍄 Black Rice with Mushrooms and Garlic Bread

540 kcal · 40 min · 4 servings

Ingredients

• 300 g Bomba rice
• 400 g Cremini mushrooms
• 10 g Squid ink
• 1000 ml Beef or vegetable broth
• 4 Stk. Garlic cloves
• 1 EL Tomato paste
• 100 g Chayote or small broccoli (quartered)
• 3 EL Olive oil
• 1 TL Paprika powder (sweet)
• 4 Stk. Baguette slices

Instructions

1. 1. Dissolve the squid ink in 100 ml of hot broth. Keep this black mixture ready.
2. 2. Clean the mushrooms and cut into wedges. Finely chop the garlic. Cut the vegetable (e.g. broccoli) into small pieces.
3. 3. Heat the olive oil in the skillet. Fry the mushrooms until brown (approx. 5 minutes). Remove them from the pan.
4. 4. Fry the garlic in the remaining oil for 1 minute. Stir in the tomato paste and paprika powder and cook briefly.
5. 5. Add the rice and vegetables to the pan. Stir for 2 minutes so the rice takes on color.
6. 6. Pour in the remaining hot broth (900 ml) and the black ink mixture into the pan. Bring to a boil.
7. 7. Reduce heat. Cook the rice for 10 minutes without lid and without stirring.
8. 8. Distribute the fried mushrooms on top of the rice. Cook for another 8 minutes on low heat.
9. 9. Place the baguette slices in the hot pan (next to the rice) to toast until crisp (2-3 minutes). Remove rice from heat and let rest for 5 minutes.

Nutrition per serving

• kcal: 540
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 82 g