Mushroom Rice
Mushroom Rice is a flavorful and healthy dish, perfect for any occasion. This rice recipe combines the earthy taste of mushrooms with stock and fragrant herbs to create a delicious and satisfying meal. Easy to make, using simple ingredients, serve it as a side dish or as the main course, Mushroom Rice is sure to be a hit with your family and friends. The mushroom fried rice recipe will create rice for 4 generous side dish portions. See the notes section for stock to rice ratio to create more.
Ingrédients
- 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
Préparation
- 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
Garlic: Add garlic and stir through for 2 minutes
- 3
Rice: Add white rice, stir through to soak up any remaining oil.
- 4
Stock: Mix the stock pot with the water and pour in with the mushrooms and rice.
- 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
Cook for 10 minutes at the lowest setting. Keep the lid on the whole time; no need to stir.
- 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
Fluff up the rice with a fork, adding extra seasoning to taste.
- 9
Garnish: Transfer to a serving dish. Add a sprinkle of parsley to garnish.
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