Red rice, potatoes and mushrooms cream


500 g of Bio Brown Rice Drink
50 g of cooked red rice
2 potatoes
150 g of mixed fresh mushrooms
15 g of mixed dried mushrooms
1 small golden onion
1 carrot
1 courgette
4-5 radishes
1 sprig of rosemary
Tamari to taste
Nutmeg to taste
Black pepper to taste
Extra-virgin olive oil to taste
Salt to taste ⁠

Made with


Chop the onion with a knife and fry it in a pan with oil and salt. Add the chopped fresh mushrooms, leaving some aside, and the rosemary sprig. Add the brown rice drink and bring to the boil. Add the diced potatoes, dried mushrooms and a tablespoon of tamari. Cook until the potatoes have become very soft.
Turn off the heat, remove the rosemary sprig and blend with an immersion blender, emulsifying with a little extra virgin olive oil until smooth and fluid. Season with salt.
Fry the remaining mushrooms and other diced vegetables in a pan with oil and salt, leaving them crispy.
In a frying pan, brown the red rice with a little oil on a low flame until it is roasted and crispy.
Serve the cream of rice, mushrooms and potatoes with the crispy vegetables and fried red rice on top.