Oriz s Gubi i Maslini — Bulgarian Rice with Mushrooms & Olives

🛒 Ingredients

• #Rice & Base;
• 1½ cups long-grain white rice — rinsed well
• 200–250 g fresh mushrooms (button, cremini, or shiitake) — sliced
• ½ cup pitted black olives — halved.. 1 medium carrot — finely diced
• 1 small onion — finely chopped.. 2 garlic cloves — minced
• #Liquid & Seasoning;
• 3 cups vegetable broth.. 2 tbsp sunflower oil or olive oil
• ½ tsp sea salt — adjust to taste (olives are salty!).. ¼ tsp black pepper
• ½ tsp dried thyme or oregano.. 1 bay leaf
• #Fresh Finish;
• 2 tbsp fresh parsley — finely chopped
• 1 tbsp fresh dill — finely chopped (optional, traditional touch)

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat oil in a heavy pot or deep pan over medium heat. Add onion and carrot — cook 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds more until fragrant.

2. 2

   Brown the mushrooms: Add sliced mushrooms. Cook 5–6 minutes, stirring occasionally, until golden and releasing their liquid — this builds deep, rich flavour.

3. 3

   Toast the rice: Add rinsed, drained rice to the pot. Stir and cook 1–2 minutes so grains become glossy and slightly translucent at edges — this keeps rice fluffy and separate.

4. 4

   Simmer gently: Pour in vegetable broth, add salt, pepper, herbs, bay leaf, and olives. Bring to a rolling boil, then reduce heat to very low, cover tightly, and simmer 18–20 minutes — do NOT lift the lid!

5. 5

   Rest & fluff: Turn off heat. Let steam undisturbed 10 minutes — rice finishes cooking perfectly. Remove bay leaf. Fluff gently with a fork, fold in fresh parsley and dill. Taste and adjust salt. Serve warm!