for 4 person

Rice

250 g	Venere rice Fine Food (black rice)
	salted water, boiling

Mushrooms

some	knobs of butter
500 g	mixed mushrooms (e.g.
1	onion
1 tbsp	butter
1 dl	white wine

Sauce

1 tsp	Maizena cornflour
2 dl	single cream for sauces
1 dl	vegetable bouillon
	salt and pepper to taste
¼ bunch	parsley

How it's done

Rice

Cook the rice in salted water for approx. 30 mins. until almost soft, drain. Return the rice to the pan, stir in the butter, cover and set aside.

Mushrooms

Slice the mushrooms and chop the onion. Heat the butter, sauté the onion and mushrooms. Add the wine and reduce to half the volume.

Sauce

Mix the cornflour with the single cream and bouillon, add to the pan, stirring, bring to the boil, cook for approx. 3 mins., and season. Serve the mushrooms with the rice. Finely chop the parsley and sprinkle over the top.

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