How to make
Wash the mushrooms briefly under running water and peel and slice them. Mushrooms should not be soaked or washed for a long time, because they lose their flavor and soak up water, which is not desirable. Peel the tomatoes and grate them.
Chop the leeks and garlic and fry them until they soften in the heated oil (you can also use olive oil for cooking). Use a large and convenient pan.
Pour the tomatoes, salt and stir for 2 minutes, then add the mushrooms and cook until the liquid released by them is reduced and they remain in fat.
Then pour the pre-washed rice. Fry it briefly, by adding to it the aromatic spices - savory herb, thyme, saffron, turmeric and black pepper.
Pour as much water as the manufacturer's package advises you to - each brand and type of rice requires different amounts of liquid. For me, the ratio of 2:1 was enough, because I like rice drier, not too swollen and sticky. But you follow the instructions for your brand of rice.
After pouring the water, increase the heat to maximum and when it boils, reduce to medium heat and cook according to the instructions on the package. Usually 15 to 20 minutes are enough to cook the rice.
You can stir lightly from time to time, but do not stir too long, but just enough, so that it doesn't stick. If it still happens, reduce the heat even more.
Before removing it from the heat, add the hot pepper flakes, stir and cover it with a towel for 4-5 minutes to stew and soften.
Serve the rice with mushrooms warm, which can be eaten on its own or as a side dish to various meats or fish.
Enjoy your meal!
