As the days get warmer, I’m looking for quick dishes that cook in big batches, so I can stay as far away from the stove as possible. This dish is ideal, as it comes together easily and doesn’t require much hovering over the hot pot.

INGREDIENTS:

(Yields 6 servings / 0.77 EUR per serving / 4.61 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large leek (0.80 EUR)

4 garlic cloves (0.13 EUR)

1 large carrot (0.10 EUR)

500 g of mushrooms (2.67 EUR)

2 cups of brown rice (0.67 EUR)

3 cups of water (–)

½ tsp of salt (0.01 EUR)

½ tsp of freshly ground black pepper (0.01 EUR)

Handful of freshly parsley, roughly chopped (0.13 EUR)

METHOD:

Wash and chop mushrooms and all of the vegetables, but keep the dark green parts of the leek separated from the rest of it, as you’ll need those a bit later. For the mushrooms, I used a mix of brown button mushrooms and shiitake, but feel free to pick whichever kind is available to you.

In a large pot, saute on high heat white and light green parts of the leek, garlic and carrot on olive oil, until softened. Add in mushrooms and dark green leek parts to cook down for a few minutes. You might want to do this in a few smaller batches, as the amount of chopped mushrooms might seem enormous at first. Once mushrooms have cooked down and most of the liquid has evaporated, add in the rice to briefly toast, while stirring frequently. Then add in water, salt and pepper, bring to a boil, reduce heat to low and cook with the lid cracked open for 30-40 minutes, until the rice has cooked through. Once you’ve covered the pot with a lid and reduced heat there is no need for stirring, so just step away from the stove and do your own thing as the dish cooks.

Taste and adjust seasoning, stir in chopped parsley and serve.

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Kako su dani sve topliji, tražim brza jela koja se mogu nakuhati u većim količinama, a sve da mogu biti što dalje od štednjaka što je moguće. Ovo je jelo idealno jer se brzo može smutiti i ne zahtijeva da stalno stojite nad kipućim loncem.

SASTOJCI:

(Za 6 porcija / 5,75 kn po porciji / 34,47 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki poriluk (6,00 kn)

4 češnja češnjaka (1,00 kn)

1 velika mrkva (0,75 kn)

500 g gljiva (20,00 kn)

2 šalice smeđe riže (5,00 kn)

3 šalice vode (–)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina, grubo nasjeckanog (1,00 kn)

PRIPREMA:

Operite i narežite gljive i svo povrće, ali držite tamno zeleni dio poriluka odvojen od ostatka jer će vam trebati malo kasnije. Ja sam od gljiva uzela mješavinu smeđih šampinjona i shii taka, ali slobodno upotrijebite one koje su vam na raspolaganju.

U velikom loncu i na jakoj vatri, na maslinovom ulju izdinstajte da omekšaju bijeli i svijetlo zeleni dio poriluka, čenjak i mrkvu. Dodajte gljive i tamno zeleni dio poriluka i kuhajte par minuta da se gljivama smanji volumen. Možda ćete sve morati dodavati u par manjih tura, jer će količina narezanih gljiva isprve biti enormna. Kada se gljive skuhaju i većina tekućine ispari, dodajte rižu i kratko ju tostirajte, uz često miješanje. Onda dodajte vodu, sol i papar, pustite da zavrije, smanjite vatru na nisku i kuhajte sa odškrinutim poklopcem 30-40 minuta, sve dok se riža ne skuha. Kada ste poklopili lonac i smanjili temperaturu više nema potrebe za miješanjem, pa samo pustite da se riža kuha i slobodno se bavite drugim stvarima.

Kušajte i prilagodite začine, umiješajte nasjeckani peršin i poslužite.