About this recipe:Rice embellished with mushrooms, garlic and onion. This recipe works equally well with white or brown rice, and you could also try adding some wild rice to the mix.
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
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Method Prep:5min › Cook:25min › Ready in:30min
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.
I have been looking for a mushroom rice recipe for awhile and I think I've found the one! This was very yummy. My husband is allergic to spring onions, so I used a small white onion instead. Also, I had to add a about 100ml more hot stock because the rice wasn't properly cooked through when the liquid was absorbed. I'm not a fan of parsley so I left that out. Great recipe though! - 29 Jun 2012