Brown rice and mushroom sauce

Name: Brown rice and mushroom sauce
Yield: 1 serving
Cuisine: Accompaniment
Ingredients: 30.00 ml rice brown; 50.00 g button mushrooms sliced; 1.00 onion small, chopped; 2.00 ml butter; 12.00 ml fresh dill chopped; salt just a pinch; 250.00 ml water cold; 12.00 ml cornflour

1 serving

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

30.00 ml	rice — brown
50.00 g	button mushrooms — sliced
1.00	onion — small, chopped
2.00 ml	butter
12.00 ml	fresh dill — chopped
	salt — just a pinch
250.00 ml	water — cold
12.00 ml	cornflour

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Method:

1. Cook rice until tender. Melt butter and sauté onion until soft, add mushrooms and cook until all liquid has evaporated. Sprinkle on dill and salt.
2. Slake cornflour with enough cold water to form a paste, add rest of water. Stir cornflour liquid into mushrooms, continue cooking until thick.
3. Shape rice in a soup ladle, turn out onto a plate. Spoon mushroom sauce on side.
4. Garnish with fresh lavender sprigs and julienne of carrot.