Ingredients:
2 cups wild rice (or regular)
2 cups chopped mushrooms
2 dry or green onions, chopped
6 cups of water
1 tablespoon butter
1 glass of wine olive oil
Salt, pepper, parsley for garnish
Instructions:
Put in the pot the olive oil and the butter to burn for a while, add the onions and sauté slightly. Add the mushrooms and continue sauté until the ingredients get brown. Then, add the rice and warm water, salt, pepper. Mix very well and let them boil until is left only a little water. Remove the pot from the heat, cover with a clean towel and put on the lid. In that way you let the rice swell and absorb all the water. Keep the rice warm when served and garnish with a little chopped parsley.
Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.
