Arroz con champiñones

Ingredientes

• 2 tbsp Olive Oil
• 250 g Mushrooms (sliced)
• 1 small Onion (diced)
• 2 cloves garlic (finely chopped)
• 400 g Basmati Rice (or white long grain rice)
• 1 Vegetable Stock Pot
• 625 ml Hot Water
• Salt & Pepper
• Fresh Parsley

Preparación

1. 1

   Fry: Rinse rice until water runs clear to remove excess starch.Gently fry the mushrooms and onions in olive oil on medium-high heat for 5 minutes. Or until cooked to your taste.

2. 2

   Garlic: Add garlic and stir through for 2 minutes

3. 3

   Rice: Add white rice, stir through to soak up any remaining oil.

4. 4

   Stock: Mix the stock pot with the water and pour in with the mushrooms and rice.

5. 5

   Boil: Bring the liquid to a boil. Once boiling, give a final stir, turn down to the lowest heat and place lid on to the pan.

6. 6

   Cook for 10 minutes at the lowest setting. Keep the lid on the whole time; no need to stir.

7. 7

   Steam: After 10 minutes, turn the heat off. DO NOT REMOVE THE LID. Leave your mushroom rice to cook in its own steam for 15-20 minutes.

8. 8

   Fluff up the rice with a fork, adding extra seasoning to taste.

9. 9

   Garnish: Transfer to a serving dish. Add a sprinkle of parsley to garnish.