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Mushroom Rice
Serves 4

2 Tbsp chopped spring onions, white part only
2 Tbsp chopped spring onions, green part only for garnish
1 Tbsp extra virgin olive oil
1 cup Sungold rice (or other precooked long grain rice)
1 Tbsp finely chopped fresh parsley
1/4 tsp ground mace or nutmeg
250 g mushrooms cut into small pieces, stalks included
1 Tbsp grated Parmesan cheese
500 ml chicken stock (or vegetable stock)

Saute chopped white spring onion parts in 1 Tbsp olive oil for a
couple of minutes on medium heat to soften them. Stir in rice and
allow to brown for two minutes. Meanwhile, saute mushrooms in
remaining oil for two or three minutes. If they stick add a little
water, a teaspoon at a time - they must not stew! Stir in parsley
and mace, remove from heat and set to one side Put stock in with
rice, reduce heat, cover pan and allow to simmer very slowly for
20 minutes. At the end of cooking time, check rice. It should be
cooked with grains separate. If it seems too dry, add a little
water (a couple of tablespoons) and allow to stand for 5 minutes.
Stir in mushrooms and Parmesan cheese. Garnish with green part of
spring onions and serve.

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