Creamy Mushroom Rice
Ingredients
- 1 tbsp olive oil
- 3 3/4 cups Portobello mushrooms, sliced
- 2 tbsp butter, divided
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/8 tsp salt
- 1 cup Mahatma® Jasmine Rice
- 4 cups vegetable stock
- 6 fresh thyme sprigs, divided
- 1 tbsp parmesan cheese, grated
- 6-8 slices shaved parmesan
Instructions
For a creamy and satisfying main meal, try this Creamy Mushroom Rice. You won’t be disappointed!
Step 1
In a medium frying pan, heat oil over medium heat. Take 1/3 of the chopped mushrooms and brown them. Set aside.
Step 2
Add 1 tbsp butter and fry with onion and garlic. Cook until translucent, then add the rest of the mushrooms and a pinch of salt. Cook until the mushrooms have shrunk.
Step 3
Pour in the rice and vegetable stock. Mix. Then add a few sprigs of thyme. Cook for 18 minutes.
Step 4
Add remaining butter, grated parmesan and leave to stand for 2 minutes so that butter and cheese begin to melt. Stir.
Step 5
Serve the rice with remaining sprigs of fresh thyme and shaved parmesan for garnish.
