ZINGY WILD MUSHROOM RICE
Serves: 4 / Cooking time: 30 min
3 table spoons olive oil
200 g mushrooms, roughly chopped
2 Garlic cloves crushed
1 Onion finely chopped
250 g basmati rice
700 ml vegetable stock
1 lemon finely grated rind and juice
2 spring onions, chopped
1 red chilli
handful of chopped coriander
Salt and pepper only if you use un seasoned vegetable stock.
How to cook:
Heat the oil in a large, heavy-based saucepan.Add the mushrooms and cook for 3 minutes until golden, then remove from the pan and set aside. Add onion to the same pan and cook for 5 minutes until softened, then stir in the crushed garlic. Add the rice and stir until coated in the oil, then pour in the stock.
Bring to the boil, then reduce the heat and simmer for about 10 minutes until most liquid has been absorbed. Return the mushrooms to the pan, cover and cook very gently for 5-7 minutes until the rice is tender. Season to taste and stir in the remaining ingredients before serving.
Hope you enjoy this delicious vegan recipe and don’t forget to share the recipe with others so they can cook and invite you.
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