About this recipe:This rice dish is so forgiving - you can actually add other vegetables like small broccoli florets, diced carrots or peppers but they would require a slightly longer cooking time. Chopped tomatoes work well too. Try it with diced cooked bacon if you need to make this into a more substantial dish.
225g white or brown rice
1½ tablespoons vegetable oil
1 red onion, halved and thinly sliced
1 garlic clove, crushed
75g quartered button mushrooms
100g fresh or frozen peas
1½ tablespoon chopped mixed herbs such as parsley, oregano and thyme
1½ tablespoons flaked almonds, toasted
salt and freshly ground black pepper
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Method Prep:10min › Ready in:10min
Bring the rice and 450ml lightly salted water to the boil in a medium saucepan. Reduce heat and simmer, covered, for about 20 minutes (or longer for brown rice), until the grains are tender and all of the water has been absorbed. Take the pan off the heat and set aside.
Heat the oil in a wok or large frying pan. Add the onion and cook gently for 2–3 minutes, then add the garlic and mushrooms and cook for 3 minutes until the vegetables are just soft. Toss in peas and cook for 1 minute before stirring in the rice; toss together until reheated. Mix in the herbs, butter and almonds, and season to taste. Cover to keep warm or serve.