Home

Nutty Rice and Mushroom Stir-fry

This delicious and substantial supper dish can be eaten hot or cold with salads.
Of all the types of long grain rice, basmati is undoubtedly the king. This long, thin, aromatic grain grows in India, where its name means fragrant. Basmati rice benefits from rinsing in a bowl with plenty of cold water and a light soaking for 10 minutes.

ingredients

serves 4 - 6
350 g (12 oz) long grain rice, preferably basmati
45 ml (3 tbsp) sunflower oil
1 small onion or shallot, roughly chopped
225 g (8 oz) field mushrooms, sliced
50 g (2 oz) hazelnuts, roughly chopped
50 g (2 oz) pecan nuts, roughly chopped
50 g (2 oz) almonds, roughly chopped
60 ml (4 tbsp) fresh parsley, chopped
salt and ground black pepper

method

1. Rinse the rice, then cook for 10 - 12 minutes in 700 - 900 ml ( 1 1/4 - 1 1/2 pints) 3 - 3 3/4 cups salted water in a saucepan with a tight-fitting lid. When cooked, refresh under cold water. Heat the wok, then add half the oil. Stir-fry the rice for 2 - 3 minutes. Remove and set aside.

2. Add the remaining oil and stir-fry the onion or shallot for 2 minutes until softened but not coloured. Mix in the field mushrooms and stir-fry for 2 minutes.

3. Add all the nuts and stir-fry for 1 minute. Return the rice to the wok and stir-fry for 3 minutes. Season with salt and pepper. Stir in the parsley and serve at once.

What did you think?

1 person has helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved