Rice with Mushroom Gravy

Rinse the rice in cold water until the water runs clear. Bring 500 ml of water to a boil, season with salt, add the rice, and cook covered over low heat for 15 minutes. Remove from the heat and let it sit covered for another 10 minutes.

Wipe the button mushrooms with a damp cloth and slice them, cut the onion into small dice, and chop the parsley.

Heat the oil in a deep skillet over medium heat. Sauté the onion for 3–4 minutes, until translucent.

Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until the liquid they release has evaporated and the pieces are lightly browned.

Sprinkle the mushrooms with flour and cook for 1 minute, stirring constantly so the flour is evenly distributed.

Gradually pour in the hot vegetable stock, whisking or stirring with a spatula to avoid lumps. Season with salt and black pepper, bring to a boil, then simmer over low heat for 5–7 minutes, until the gravy thickens.

Fluff the rice with a fork, divide it among plates, top with the mushroom gravy, and sprinkle with parsley.