- Rinse the mushrooms and soak in hot water for around 15-20 minutes (300ml)
- Rinse the rice and cook in a sauce-pan with the liquid from the mushrooms
- Bring the rice up to a boil, reduce the heat and cook until water is absorbed. Add all the spices including the powder and mix it well
- Put the dried mushrooms in a different sauce-pan with a bit of olive oil and cook for 5-6 minutes
- Put both rice and dried mushrooms in the fridge (for 3-4 hours / or over the night)
- With a small cookie, scoop make rice balls with oiled hands to prevent sticking
- Make a hole into the centre, and add a bit of mushrooms
- Push rice back over the hole and roll smoothly again
- Roll the rice balls in (gluten-free) breadcrumbs, coating them well, and set aside
- Fry for 10 minutes (olive oil)
- Serve warm, with tomato sauce if desired)
Guten Appetit!
P.S. Prep time: 35 minutes with a break (for cooling)
