Long Grain Rice with Pigeons and Mushrooms

A delicious mushroom dish for any occasion!

Rinse and dry the pigeons. Rinse and clean the giblets. Carve the pigeons into four pieces each and sear them together with the insides in the roasting pan from all sides evenly.

Chop the white lower part of the spring onions, add chopped garlic clove, diced tomatoes and long grain rice. Sauté everything well, stirring throughout.

Extinguish with water so that the whole is well covered and cook for 30 minutes. Later add in the pecoroni rings, chopped green onions and halved or possibly quartered mushrooms and wild mushrooms. Simmer gently for 10 to 12 min. Remove from heat and let stand in the stove for another 10 min.

A guest in Mallorca

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