Lemony mushroom & herb rice
- Sara Buenfeld
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Serves 4
Easy
Prep: 20 mins - 30 mins
A star rating of 3.5 out of 5.14 ratingsRate
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Perk up your rice with Sara Buenfeld’s tasty recipe that's brimming with Mediterranean flavours
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Ingredients
Nutrition
Units:
MetricUS
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a mugful of American long grain rice
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250g pack chestnut mushrooms
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2 tbsp olive oil
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2 large garlic cloves
finely chopped
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5 tbsp chopped parsley
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3 tbsp snipped chives
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finely grated zest 1 lemon
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
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step 2
Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.
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step 3
Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.
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step 4
Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.
Recipe from Good Food magazine, May 2002
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A star rating of 3.5 out of 5.14 ratings
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