Mushroom single pot rice

This Mushroom Rice is worthy of being a meal by itself! It’s packed with mushrooms and just rice. PLUS, the rice is stained with a gorgeous brown colour! This one is for mushroom lovers; my daughter is one. Have seen a lot of people who do not eat mushrooms for a lot of reasons.

This recipe is pretty straight forward no special skills required expect a bit of cooking skills, 😊…. Have used button mushrooms for this mushroom rice recipe.

There are a couple of things I think I do differently in this recipe:   Stir through some browned mushrooms at the end – This is because the mushrooms which are cooked along with the rice tend to lose their caramelisation. Always the best flavour!

Ingredients

• 2 tbsp. oil
• 2 tbsp. butter
• 750 g mushrooms
• (500 Gms + 250 Gms)
• 2 garlic cloves, minced
• 2 Med sized onion , finely diced
• 1 1/2 cups basmati rice
•  1 Maggie Cube – Veg
• Water as required.

Method:

• Put the rice into a sieve, rinse under cold running water, then leave to drain. Like that soak it for a 30 mins or so.
• Heat the oil in a flameproof casserole, I used Furtura Handi below have given the picture of it for your idea.
• Add the onion, then fry until softened, about 5 mins.
• Stir in the rosemary and mushrooms, then Sautee it nicely.
• Add the rice, stir to coat in the oil.
• Then add the mushrooms, I used Maggie veg cubes and some freshly ground pepper.
• Add water, I have put for I cup of rice ½ cup of water and bring to the boil, give it a stir, cover tightly with a lid
• See for water to completely evaporate and then see if the rice is cooked. If its done then switch it off and let rest for an hour or so.
• This process the rice is cooked in latent heat i.e. the heat within the handi and cool off.
• This can be served with Szechwan sauce or any other side accompaniment as you would like.

Below given is the picture of Handi I have used: