Zingy Wild Mushroom Rice
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 35mins
-
- Serves
- 4
-
- Calories
- 225
Zesty lemon and fresh red chili really lift this quick one-pan-wonder. This versatile rice dish is the ideal way to use up any leftover vegetables you have in your fridge, but it's just as delicious if you only have mushrooms to hand.
recipe updated Sep 15, 2020
Ingredients
-
- Button mushroom
- 225 g
-
- Onion
- 1
-
- Garlic clove
- 2
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- Fresh chili
- ½
-
- Fresh parsley
- as needed
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- Lemon
- 1
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- Scallion
- 2
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- Butter
- 2 tablespoons
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- Olive oil
- 1 tablespoon
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- Long grain rice
- 260 g
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- Vegetable stock
- 720 ml
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- Salt & pepper
- as needed
Tools
-
Large saucepan
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Frying pan
-
Plate
Step preview
- Add butter and olive oil to a clean large saucepan
- Heat - medium heat
- Add button mushroom to the large saucepan
- Cook until light golden - 3 min
- Transfer content of large saucepan to plate then set aside
- Add onion to the large saucepan
- Cook - 5 min
- Stir in garlic clove to the large saucepan
- Add long grain rice to the large saucepan
- Pour vegetable stock into the large saucepan
- Boil then reduce heat
- Simmer until liquid has evaporated - 15 min
- Transfer mushrooms to large saucepan and cover
- Cook gently until tender - 5 min
- Season with salt & pepper to taste
- Stir in fresh chili, fresh parsley, lemon and scallion to the large saucepan
- Serve
- Heat a clean frying pan frying pan - medium heat