Mushroom Rice

 

Ingredients

Serves: 4

• 1 knob butter
• 6 mushrooms, coarsely chopped
• 1 clove garlic, minced
• 1 spring onion, finely chopped
• 450ml (16 fl oz) chicken stock
• 200g (7 oz) white rice
• small handful chopped fresh parsley
• salt and freshly ground black pepper to taste

Preparation method

Prep: 5 mins | Cook: 25 mins

Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and spring onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

My Thoughts

I didn't have any spring onions so substitited a shallot. I used a Knorr Vegetable Stock Pot and added a glass of white wine as the rice was cooking as there wasn't enough liquid in the original recipe. Good mushrooms are a must; you need them to add flavour to the rice and not just soak up flavour like the fairly tasteless white mushrooms - I used nutty brown chestnut mushrooms. It needed no additional salt, there was enough in the stock.

I made this as a side dish and think that serves four is a bit optimistic. It would suit three normal appetites or two piggies!

I'd make this again; it was quite delicious.