Mushroom Rice recipe
information
410 calories per serving
ingredients
275 g (10 oz) long-grain rice
450 g (1 lb) button mushrooms
50 g (2 oz) butter
1 teaspoon lemon juice
1/2 teaspoon grated lemon rind
salt and freshly milled white pepper
900 ml (1 1/2 pints) water
4 tablespoons grated Emmental cheese
2 tablespoons chopped parsley to garnish
450 g (1 lb) button mushrooms
50 g (2 oz) butter
1 teaspoon lemon juice
1/2 teaspoon grated lemon rind
salt and freshly milled white pepper
900 ml (1 1/2 pints) water
4 tablespoons grated Emmental cheese
2 tablespoons chopped parsley to garnish
method
1. Wash the rice in a sieve under cold water until the water runs clear, then drain and pat dry in a tea-towel. Wipe and cut the mushrooms into very thin slices.
2. Melt the butter in a large saucepan and fry the mushrooms. Add the lemon juice and rind, seasoning to taste and the rice and cook for a few minutes. Add the water, bring to the boil, cover and simmer for 20-25 minutes.
3. Stir the cheese into the cooked rice and sprinkle with parsley.
Serve with: fresh mixed salad.
2. Melt the butter in a large saucepan and fry the mushrooms. Add the lemon juice and rind, seasoning to taste and the rice and cook for a few minutes. Add the water, bring to the boil, cover and simmer for 20-25 minutes.
3. Stir the cheese into the cooked rice and sprinkle with parsley.
Serve with: fresh mixed salad.
serving amount
serves 4
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