|2 tablespoons||Chopped spring onions; white part only|
|2 tablespoons||Chopped spring onions; green part only for|
|1 tablespoon||Extra virgin olive oil|
|1 cup||Sungold rice; (or other pre-cooked|
|; long grain rice)|
|1 tablespoon||Finely chopped fresh parsley|
|¼ teaspoon||Ground mace or nutmeg|
|250 grams||Mushrooms cut into small pieces; stalks included|
|1 tablespoon||Grated parmesan cheese|
|500 millilitres||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.
Leftover potential: I enjoy it cold or reheated.
Converted by MC_Buster.
Per serving: 47 Calories (kcal); 4g Total Fat; (84% calories from fat); 1g Protein; 1g Carbohydrate; 1mg Cholesterol; 1158mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Random recipe of the day