MUSHROOM RICE
Memories of car trips to collect mushrooms with my family, inspired me to make this dish.
We used to set out, often in fog, armed with baskets, and boxes to a friend’s farm. They had giant mushrooms growing wild. Our treat was to pick the fresh mushrooms, peel back the outer layer, sprinkle a bit of salt on the mushroom, just simply sit in the field and eat.
I have always been a huge fan of mushrooms and over the recent years we have been lucky to see a wider variety of mushrooms for sale at our local markets and supermarkets. Cooked in the EasyOven, this simple dish uses Button / Brown mushrooms for this recipe, but you can use any variety you like.
You will also see that the recipe uses Basmati rice. I find that Basmati Rice seems to cook well, separates the grains and doesn’t go like glue
INGREDIENTS:
- 1 Tablespoon Oil
- 1 Tablespoon Butter
- 1 Medium Onion (Diced)
- 2 Cloves Garlic (Diced)
- 500 grams / 1-pound Mushrooms (Button / Brown, Sliced)
- 1 Cup Rice (White, Basmati)
- 1½ Cup Vegetable Stock
METHOD:
- Melt butter and oil in a pot.
- Add onions, garlic and mushrooms – fry till browned
- Add rice and stock.
- Bring to the boil and boil for 2 minutes.
- Remove pot from heat and place entire pot into the EasyOven™ and close.
- Leave in EasyOven™ for 1 hour.
ASSEMBLY:
- To garnish sprinkle over parsley and /or grated cheese.
- Serve with crusty bread
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