Crispy Black Rice with Wild Mushrooms and Caramelized Onion

Rinse the black rice well under running water. Pour vegetable stock over it in a pot, bring to a boil, then cook covered over medium heat for 35–45 minutes (or according to the package instructions), until the rice becomes tender but still slightly firm to the bite.

While the rice is cooking, in a wide pan sauté the onion in half a tablespoon of oil over low heat. Salt the onion so it releases water faster, and let it stew for about 20 minutes, until it turns deep golden. At the end, add balsamic vinegar for a richer color and flavor. Set aside.

In another pan (or the same one, once you've removed the onion), sauté the mushrooms in the remaining oil over high heat. Cook them long enough for all the liquid to evaporate and the edges to become crispy.

Add chopped garlic and thyme to the mushrooms. Sauté for just a minute until the garlic becomes fragrant, then return the caramelized onion to the pan.

Drain the cooked black rice (if any liquid remains) and stir it into the pan with the mushrooms and onion. Mix everything well over the heat for another 2 minutes, so the flavors combine.

Before serving, sprinkle the dish with fresh parsley and, if desired, add a few drops of quality olive oil.