Mushroom Rice

Ingredients:

Cooked rice - 2 cups

White button mushrooms - 400 grams

Extra virgin olive oil - 2 tbsp

Roasted crushed sesame seeds - 1 tsp

Thyme - ½ tsp

Oregano - ½ tsp

Spring onions - 3 to 4

Garlic - 1 tsp

Ground black pepper - ¼ tsp

Salt as required

Cook or steam the rice in a stovetop pressure cooker, pan or Instant pot adding water as needed.
In a pan heat olive oil. Add the chopped garlic and sauté for some seconds.
No need to brown the garlic. Next add chopped spring onion whites. Begin to sauté the spring onions, stirring often.
Sauté till the spring onions become translucent and have softened. Now add chopped mushrooms.
Initially, the mushrooms will leave water. Sauté them until all the water evaporates and the mushrooms are completely cooked.
Add ground black or white pepper, crushed white sesame seeds, thyme, and oregano to the mushrooms.
Mix well, add the cooked rice and salt as required. The rice has to be completely cooled.
Mix and sauté the rice with the mushrooms for a couple of minutes. Garnish with the spring onions.
Serve mushroom rice hot or warm with a salad.