Recipe Cottage


LOCATION: Recipes >> Rice >> Mushroom 02

Print this Recipe    Mushroom 02

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.