Mushroom Rice
Ingredients
- 2 Tbsp chopped spring onions, white part only
- 2 Tbsp chopped spring onions, green part only for garnish
- 1 Tbsp extra virgin olive oil
- 1 cup Sungold rice (or other precooked long grain rice)
- 1 Tbsp finely chopped fresh parsley
- 1/4 tsp ground mace or nutmeg
- 250 grams mushrooms cut into small pieces, stalks included
- 1 Tbsp grated Parmesan cheese
- 500 milliliters chicken stock (or vegetable stock)
Instructions
Serves 4. Saute chopped white spring onion parts in 1 Tbsp olive oil for a couple of minutes on medium heat to soften them. Stir in rice and allow to brown for two minutes. Meanwhile, saute mushrooms in remaining oil for two or three minutes. If they stick add a little water, a teaspoon at a time - they must not stew! Stir in parsley and mace, remove from heat and set to one side Put stock in with rice, reduce heat, cover pan and allow to simmer very slowly for 20 minutes. At the end of cooking time, check rice. It should be cooked with grains separate. If it seems too dry, add a little water (a couple of tablespoons) and allow to stand for 5 minutes. Stir in mushrooms and Parmesan cheese. Garnish with green part of spring onions and serve.
