This dish is cooked of a few basic products, but pay attention to spices – they give it a specific taste. Preparing black rice takes longer than white, keep it in mind. If you do not have this time – the solution I have described at the end of the recipe.
for the rice:
1 cup black rice, cleaned and rinsed
2 cups water
1 tsp asafoetida (might be more, but the spice is specific)
1 tsp salt or to taste
1/3 cup olive oil
for the mushrooms:
350 g mixed raw mushrooms (chestnut mushroom, chanterelle, shiitake …) – at your choice;
1 garlic head (finely chopped)
thyme to taste (2-3 fresh small sprigs)
parsley to taste (optional)
dill to taste
salt to taste
black pepper to taste
wine vinegar to taste
sunflower oil/olive oil for frying the mushrooms
Put the rice in a saucepan with boiling water (2 cups). I lower the temperature to the lowest degree. It boils for about 50 minutes – stir periodically. Black rice requires longer heat treatment than white. At the end of the boiling, is absorbs all the water.
Just before taking it off the hob, add the asafoetida, salt and olive oil. Stir well and the rice is ready.
Fry the mushrooms (cut into washers, if small, I leave them whole) together with the thyme twigs. Season with salt and black pepper. Shortly before they are ready, I add the garlic, dill and parsley. Stir for seconds and remove the saucepan from the hob. I remove the thyme twigs. Sprinkle with vinegar.
When serving, I form a rice pad on which I arrange the mushrooms.
Sometimes I skip the rice and serve the mushrooms prepared this way (but without the thyme) onto fresh rucola leaves, seasoned with salt, olive oil and vinegar.