Mushroom & Thyme Rice

Serves 4 1 cup white medium grain rice 1 ½ cup vegetable stock 1 red onion, finely diced 8 button mushrooms 2 cloves garlic, crushed 30ml white wine 2 tbsp thyme leaves, chopped 1 tbsp parsley, chopped Olive oil Bring vegetable stock to the boil and add the rice, turn down to a low heat, cover and cook for 10 -12 minutes until rice is soft and stock has been fully absorbed. Meanwhile heat a little oil in a frying pan add the onion on a medium heat for 3-4 minutes, add garlic and cook for a further 2-3 minutes until onion softens. Add the white wine and bring to the boil until half of the liquid has absorbed. Add mushrooms, parsley and thyme and finish cooking for about 5 minutes so all the flavors can blend. Mix the onion and mushroom mixture in to the rice until combined, season and serve. By Georgina White – Simply Sumptuous Foods

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