- Preparation: 30′
- Baking: 1 hour
- Portions: 10-12
Ingredients
- 500 gr. Carolina Greek rice
- 1,400 ml fresh milk
- 400 ml of water
- 6 eggs, well beaten
- 300 gr. gruyere, grated
- 30 gr. breadcrumbs, grated
- 30 gr. dry myzithra, grated
- 80 gr. butter + a little extra for the tray
For the minced mushrooms:
- 700 gr. various mushrooms (white, brown, pleurotus, portobello), chopped
- 1 onion, chopped
- 1 clove of garlic, chopped
- 1 tsp. tomato paste soup
- 40 ml olive oil
- 1 tsp. sweet coriander, grated
- ½ tsp. sweet cumin
- Leaves from 4-5 sprigs of fresh thyme
- little salt, freshly ground pepper
Execution:
For the minced mushrooms:
Heat the olive oil in a non-stick pan. I throw in the coriander, the cumin and the paste and roast them for 1 minute. I add the onion, garlic and mushrooms and saute them for 8-10 minutes until they expel their liquid and dry. Remove from the heat, salt and add the thyme.
For the rice pie:
In a pot, put the milk and water to boil. Pour the rice, mix and let it boil for 8-10 minutes (be careful not to stick). While mixing with the wire, pour in the beaten eggs in a slow stream, stirring constantly so as not to break the eggs.
Remove from the heat and add the gruyere, butter, a little salt and plenty of pepper and mix well.
I butter a 32 cm pan well and sprinkle with the dry mizithra and breadcrumbs. I spread half of the rice mixture, add the minced mushrooms and cover with the remaining rice mixture. I bake the rice cake in a preheated oven at 180°C fan for 1 hour.
