Crispy Pancake of Rice, Squid and Porcini Mushrooms with Meat Juice

Ingredients:

• 1 cup of short-grain rice
• 2 cups of water
• 8 oz of squid, cleaned and cut into small pieces
• 4 oz of porcini mushrooms, sliced
• 1 tbsp of vegetable oil
• 4 tbsp of beef broth
• Salt and pepper to taste

Instructions:

1. Rinse the rice several times until the water runs clear. Drain the rice well.
2. In a medium saucepan, bring the water to a boil. Add in the rice, cover, and reduce the heat to low. Let the rice cook for 18-20 minutes or until all of the water is absorbed.
3. Remove the rice from heat and let it cool completely.
4. In a frying pan, add the vegetable oil and heat it over medium-high heat. Add the squid and mushrooms and cook until they are tender and lightly browned.
5. Add the cooked rice to the pan with the squid and mushrooms and mix well. Season with salt and pepper to taste.
6. On medium heat, shape the mixture into a pancake using a spatula and let it cook until golden brown and crispy on both sides. This should take around 5-6 minutes on each side.
7. Meanwhile, in a small saucepan, heat up the beef broth over medium heat until hot.
8. Once the pancake is ready, serve it hot with the beef broth poured all over the top.

Verdict:

This dish is perfect for those who love savory and crispy food. The squid and porcini mushrooms add a great depth of flavor to the pancake, while the beef broth complements it with a rich and savory flavor. This dish can be enjoyed for any meal of the day and can be served with a variety of vegetables on the side.

Serving Suggestions:

• Serve with a side of green beans or sautéed spinach for a complete meal.
• Add some fresh herbs like parsley or basil on top for some added flavor and color.
• For some extra crunch, sprinkle some chopped nuts over the top.