Rice with Mushrooms

Ingredients

• 100 g spring onions
• 4 tbsp olive oil
• 200 g Basmati wild rice blend
• 400 ml Vegetable broth
• 1 bunch dill (≈20 g)
• 500 g brown button mushrooms
• 1 tbsp harissa paste
• 1 Organic lemon
• 200 g yogurt (3.5 % fat)
• Salt

Instructions

1. 1.

   Clean and wash spring onions, then slice into thin rings.

2. 2.

   Heat 2 tbsp olive oil in a pot. Sauté the white part of the spring onions over medium heat for about 3 minutes until translucent.

3. 3.

   Add rice and sauté for about 2 minutes. Deglaze with vegetable broth and cook rice according to package instructions.

4. 4.

   Meanwhile wash dill, shake dry, and finely chop.

5. 5.

   Clean mushrooms, trim stems, quarter them. Heat remaining olive oil in a pan and sear mushrooms over high heat for 3 minutes until crisp. Reduce heat and stir in harissa paste.

6. 6.

   Wash lemon hot, pat dry, grate zest. Squeeze half the lemon. Whisk yogurt in a bowl until creamy. Stir in lemon zest and juice, season with salt.

7. 7.

   When rice is cooked, fold in dill. Plate rice with mushrooms and yogurt, garnish with remaining spring onions.