This dish works wonderfully with beef as well. Get the meat already cut into small cubes or strips, and marinate it over night. You’ll need: 300-400 gr meat, 7-10 white (or a combination of white, wild and portabella) mushrooms, 3-4 minced garlic cloves, olive oil, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp parsley, salt, pepper, cooking wine, 1 minced onion, 1/2 cup rice, 3-4 sundried tomatoes.
- For the marinade: in a cup, mix thoroughly some 2 tbsp olive oil with 1 tbsp cooking wine, the minced garlic cloves, the fresh rosemary and thyme (make sure you chop them to release the flavor), the parsley, salt and pepper. Pour over meat and let stand in the fridge for 3 -24 hrs.
- Heat a bit of olive oil into a big frying pan, then fry the meat (make sure you pour all the marinade) for 5 minutes. Remove from stove, and remove the meat.
- Add into the remaining juices the mushrooms, cut into pieces. Return to stove, and add cooking wine. Lower the heat (under medium) and put a lid on to get the juices from the mushrooms out. Mix every 2-3 minutes.
- When there’s plenty of juice in the pan, pour everything into a pot, add the meat and cook until everything is tender (for some 10-20 minutes).
- In a small cup, soak 3-4 sundried tomatoes in hot water for 5 minutes.
- In a separate pot, heat a bit of olive oil and fry the finely chopped onion for 2 minutes or until translucent. Add 1/2 cup of rice and a bit of cooking wine. Stir and leave for a few seconds, then add 2 cups of water (or stock if you have any). Add the soaked tomatoes.
- When the rice is soft, put it in the same pot with the meat and the mushrooms and let on the stove for 5 more minutes. If there’s not enough liquid, add some cooking wine and some water/ stock. Add salt and pepper to taste.