# Rest the
rice in too much hot water which also includes salt and a few drops of
lemon juice for half an hour at least.
# Meanwhile prepare the vegetables; remove the seeds of the
peppers and slice them finely. Peel the
tomatoes, and dice them. Clean the green
onions, and slice their white and green sides into separate bowls. Finally slice the
mushrooms finely.
# Put the butter and the sunflower oil into the pot, when it turns to hot over medium heat, add the
pepper, white side of the green
onions and the
mushrooms in it. Roast them until the
mushrooms turns to watery.
# Add the
rice which is rested and washed with too much water on the mixture, and add the green side of the green
onions.
# Roast over high heat until the
rice turns to transparent without breaking them.
# And then, add salt, black
pepper and
tomatoes in it, sauté for a while.
# Finally add the broth, cover the lid of the pot. Cook over medium heat at first, then cook over low heat for 20 minutes.
# At the end of the cooking time, place a paper towel between the pot and its layer. Rest the pilaf for half an hour. Serve it hot.
