Lemony Mushroom & Herb Rice

Lemony Mushroom & Herb Rice


  • A Mugful Of American Long Grain Rice
  • 250G Pack Chestnut Mushrooms
  • 2 Tbsp Oil
  • 2 Large Garlic Cloves, Finely Chopped
  • 5 Tbsp Chopped Parsley
  • 3 Tbsp Snipped Chives
  • Finely Grated Zest 1 Lemon



Coocking Method

First Of All Fill A Roomy Saucepan With Water, Bring To The Boil And Tip In A Heaped Teaspoon Of Salt – The Water Will Bubble Furiously. Afte This Pour In The Rice, Stir Once And Return To The Boil, Then Turn The Heat Down A Little So That The Water Is Boiling Steadily, But Not Vigorously.
Now Boil Uncovered, Without Stirring (This Makes For Sticky Rice) For 10 Minutes. Lift Some Out With A Slotted Spoon And Nibble A Grain Or Two. If They’Re Too Crunchy, Cook For Another Minute And Taste Again. They Should Be Tender But With A Little Bite. And Drain The Rice Into A Large Sieve And Rinse By Pouring Over A Kettle Of Very Hot Water.
Meanwhile, Chop The Chestnut Mushrooms Into Smallish Chunks And Fry In Olive Oil In A Large Frying Pan Over A High Heat For 4 Minutes Until Golden. Stir In Garlic And Fry For 1 Minute.
Then Drain And Rinse The Rice And Toss It Into The Mushrooms With The Parsley, Chives And Lemon Zest. Try A Little And Add Salt If Necessary. The Zingy, Fresh Flavours Go Really Well With Grilled Fish.
Your Tastey Lemony Mushroom & Herb Rice Is Eady.

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