Zingy Wild Mushroom Rice

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    221
based on 1 ratings

Zesty lemon and fresh red chili really lift this quick one-pan-wonder. This versatile rice dish is the ideal way to use up any leftover vegetables you have in your fridge, but it's just as delicious if you only have mushrooms to hand.

recipe updated Jun 7, 2019

Ingredients

  • Butter icon
    Butter
    28g
  • Olive oil icon
    Olive oil
    15ml
  • Button mushroom icon
    Button mushroom
    227g
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • Long grain rice icon
    Long grain rice
    None
  • Vegetable stock icon
    Vegetable stock
    720ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh chili icon
    Fresh chili
    10g
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Lemon icon
    Lemon
    58g
  • Scallion icon
    Scallion
    30g

Tools

  • kCook icon Large saucepan
  • kCook icon Frying pan
  • kCook icon Plate

Step preview

  1. Prep and set aside button mushroom: coarsely chopped
  2. Prep and set aside onion: finely chopped
  3. Prep and set aside garlic clove: crushed
  4. Prep and set aside fresh chili: chopped
  5. Prep and set aside fresh parsley: chopped
  6. Prep and set aside lemon: finely grated & juice of
  7. Prep and set aside scallion: chopped
  8. Get a clean large saucepan
  9. Add butter
  10. Add olive oil
  11. Heat - medium heat
  12. Add prepared button mushroom
  13. Cook until light golden - 3 min
  14. Transfer content of large saucepan to plate then set aside
  15. Get large saucepan
  16. Add prepared onion
  17. Cook - 5 min
  18. Stir in prepared garlic clove
  19. Add long grain rice
  20. Pour vegetable stock
  21. Boil then reduce heat
  22. Simmer until liquid has evaporated - 15 min
  23. Transfer mushrooms to large saucepan and cover
  24. Cook gently until tender - 5 min
  25. Season with salt & pepper to taste
  26. Stir in prepared fresh chili
  27. Stir in prepared fresh parsley
  28. Stir in prepared lemon
  29. Stir in prepared scallion
  30. Serve
  31. Heat a clean frying pan frying pan - medium heat
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