1 cup uncooked long-grain white rice
5 eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
2 pounds fresh, cleaned mushrooms
3/4 cup cream
1/3 cup butter
1/2 cup chopped fresh spinach
3/4 cup water
3 tablespoons dried basil
1/2 cup red wine vinegar
Preheat oven to 250 degrees F (125 degrees C).
In a medium bowl, combine rice with eggs, salt and pepper. Season with paprika, which will cook but will not be absorbed. Stir in mushrooms, cream and butter. Stir in spinach, water, salt and vinegar. Bring to a boil, then reduce heat and simmer 30 to 45 minutes, or until all liquid is absorbed and rice is tender.
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