- 3–4 tablespoons oil
- 1 yellow onion
- 10 ounces portobello mushrooms
- 1 cup white rice
- 1 cup white wine (Chardonnay or Pinot Grigio)
- 1 teaspoon seasoned salt
- 2 cups hot water (approximately)
- 1 teaspoon parsley
- Heat oil in a deep pot over medium. Mince onion, add to the pot, and simmer until it crystalizes.
- Wash rice, drain, and add to the onion. Cover with wine, and let simmer. Stir occasionally.
- After a few minutes, start adding hot water to the pot. (Over the entire cooking period you’ll add between 1.5 and 2 cups of hot water to the rice. Determine the volume based on how the rice cooks. If it looks sticky, add more.) Simmer for another 10 minutes. Stir occasionally.
- Wash and dice mushrooms. Add to the pot. Mix everything well. Simmer for another 15-20 minutes, or until mushrooms are soft and the rice is done, stirring every few minutes.
- At the very end, garnish with seasoned salt and parsley.
Recipe was adjusted from Mika Dajmak’s cookbook (Dajak, Mika. (2014) “All Over Ex-Yu With A Fork.” MARSO doo.).