Vegan wild mushroom rice
1 cup short grain rice
200 g wild mushrooms (such portabella, gray chanterelles, porcini, etc.)
1 shallot or 2 stalks spring onions
3-4 tablespoons olive oil
1 teaspoon dried oregano, thyme, dill and mint
2-3 tablespoons fresh dill
Salt and pepper to taste
Wash the rice and mushrooms under running water thoroughly. Sauté in a little olive oil, first, the minced onion, then, the mushrooms and finally, the rice. Add these three ingredients 2 minutes apart.
Pour 3 cups of hot water. Season the dish with all spices and simmer over low heat until the rice is ready.
Serve the wild mushroom rice warm, sprinkled with fresh dill.