How to make
Soak the black rice in advance to shorten the cooking time. It is enough to leave it in the water for 1 hour or a little longer.
Throw out the water, pour new water (it will still turn black or dark purple, don't worry about that).
Boil the imperial black rice, until the grains soften (see the instructions on the package).
Strain it and set it aside for now.
Chop the dried tomatoes and set them aside as well.
Clean the mushrooms, by peeling them. If you want, you can leave the stumps, or you can remove them. For this dish, I use small field mushrooms and those that are too small, I leave whole and I cut the bigger ones into two or four.
Heat a pan with the butter and sauté the mushrooms and add the garlic cloves towards the end, cut into slices. Be very careful not to burn the garlic, because it will burn.
Once they become slightly golden, remove from the food from the heat, add the rice with the coarsely chopped dried and marinated tomatoes and mix.
If it's dry, you can drizzle olive oil on the rice with mushrooms.
I love black rice with freshly squeezed lemon juice, so I sprinkle it generously before serving it.
The products are for two portions of black rice with field mushrooms and dried tomatoes
Enjoy your meal!
