Zingy Wild Mushroom Rice

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    127
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 Oct 8, 2019

Ingredients

  • Button mushroom icon
    Button mushroom
  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Fresh chili icon
    Fresh chili
    about ½ units (10g)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Lemon icon
    Lemon
    1 (58g)
  • Scallion icon
    Scallion
    2 (30g)
  • Butter icon
    Butter
    2 tbsp (28g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Long grain rice icon
    Long grain rice
    1.5
  • Vegetable stock icon
    Vegetable stock
    3 cups (720ml)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

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

Step preview

  1. Add butter and olive oil to a clean large saucepan
  2. Heat - medium heat
  3. Add button mushroom to the large saucepan
  4. Cook until light golden - 3 min
  5. Transfer content of large saucepan to plate then set aside
  6. Add onion to the large saucepan
  7. Cook - 5 min
  8. Stir in garlic clove the large saucepan
  9. Add long grain rice to the large saucepan
  10. Pour vegetable stock into the large saucepan
  11. Boil then reduce heat
  12. Simmer until liquid has evaporated - 15 min
  13. Transfer mushrooms to large saucepan and cover
  14. Cook gently until tender - 5 min
  15. Season with salt & pepper to taste
  16. Stir in fresh chili, fresh parsley, lemon and scallion the large saucepan
  17. Serve
  18. Heat a clean frying pan frying pan - medium heat
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