Rice with dried tomatoes and mushrooms in zacusca sauce

Rice with dried tomatoes and mushrooms in zacusca sauce

If you are looking for a quick and delicious recipe that combines the rich flavors of vegetables with a savory sauce, you have come to the right place! This recipe for rice with dried tomatoes and mushrooms in zacusca sauce is not only easy to prepare but also an excellent choice for a nutritious lunch or a comforting dinner. Here’s how you can prepare it step by step.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:
- 150 g rice (ideally long-grain rice that stays fluffy)
- 450 ml water
- 1 white onion
- 1 red onion
- 4 cloves of garlic
- 1 parsley root
- 2 carrots
- 5-6 pieces of dried tomatoes (you can also use sun-dried cherry tomatoes)
- 150 g canned mushrooms (or fresh, if you prefer)
- 75 ml oil (use the oil from the tomato can for extra flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon curry (optional, but adds an interesting note)
- Thyme (to taste)
- 2-3 bay leaves
- 1 roasted pepper (for a sweet taste)
- 1 bunch of fresh parsley
- 350 g eggplant zacusca with mushrooms
- 2 tablespoons ketchup (sweet or spicy, depending on your preference)
- 2-3 tablespoons water (to dilute the sauce)

Recipe preparation:

1. Preparing the rice: Start by washing the rice under cold running water until the water runs clear. This step is essential to remove excess starch, which will help the rice stay fluffy. After washing, let it soak in cold water until you prepare the other ingredients.

2. Preparing the vegetables: Peel the white and red onions, then chop them into small cubes. The carrots and parsley root should also be diced. Mince or crush the garlic, according to your preference. The dried tomatoes can be cut into small pieces for better incorporation into the rice.

3. Heating the oil: In a wok or deep frying pan, add the oil and let it heat up. The oil from the tomato can will add extra flavor, but you can also use olive oil for a more refined note.

4. Sautéing the vegetables: Add the onion to the hot oil. To soften the strong taste of the fried onion, add a few drops of water. When the onion becomes translucent, add the drained mushrooms (if using canned mushrooms) or chopped fresh mushrooms. Stir well. Next, add the carrots and parsley root, stirring occasionally. Add 2-3 tablespoons of water to help the vegetables cook without burning.

5. Adding the rice: When the vegetables are lightly browned, drain the rice and add it to the wok. Stir well so that the rice gets a little sautéed. Add the bay leaves and 450 ml of hot water. Cover the pot and let the rice simmer on low heat.

6. Seasoning: When the rice has almost absorbed the water, it’s time to adjust the taste. Add salt, curry, thyme, the dried tomatoes, finely chopped roasted pepper, a few torn basil leaves, and the crushed garlic. These ingredients will add a deep flavor and savory taste.

7. Finishing the dish: Let the rice cook for another 10 minutes to allow the flavors to meld. After turning off the heat, add the chopped fresh parsley for an extra touch of freshness.

8. Preparing the zacusca sauce: In a bowl, mix the zacusca with the ketchup and dilute with 2-3 tablespoons of water. Bring the sauce to a boil for two or three minutes so that the flavors combine harmoniously.

9. Serving: Serve the rice with mushrooms and dried tomatoes on plates, adding the zacusca sauce on top. It is delicious alongside pickles for a perfect contrast between sweet and salty flavors.

Serving suggestions: This dish pairs wonderfully with a fresh green salad or assorted pickles. A cold drink, such as mint tea or fruit compote, will perfectly complement the meal.

Variations: If you want to experiment with the recipe, you can add other vegetables, such as zucchini or fresh spinach. Also, if you prefer a spicier taste, add chopped hot pepper.

Nutritional benefits: Rice is an excellent source of carbohydrates, providing long-lasting energy. Mushrooms and vegetables add fiber, vitamins, and essential minerals, contributing to a healthy diet. Zacusca, rich in vegetables, is an excellent option for adding nutrients and antioxidants.

Frequently asked questions:
1. Can I use brown rice? Yes, but it will require a longer cooking time.
2. What other sauces can I use? Garlic yogurt sauce or a lemon and olive oil dressing are excellent.
3. How can I store leftovers? The rice can be stored in the refrigerator in an airtight container for up to 3 days.

I invite you to try this recipe for rice with dried tomatoes and mushrooms in zacusca sauce, a simple and delicious combination that will delight your taste buds! Enjoy your meal!