By
delicious. team
Former Bibendum chef Lucinda Bruce-Gardyne rustles up this Christmas recipe, ideal for allergy sufferers.
Ingredients
- 270g brown rice
- 2 tbsp olive oil
- 2 medium onions, finely diced
- 4 garlic cloves, crushed
- 225g button or flat mushrooms, wiped clean and finely sliced
- Handful fresh parsley, chopped
- Finely grated zest of 2 lemons, plus juice of 1 lemon
Method
- 1. Put the rice and a good pinch of salt in a saucepan and cover with twice the volume of cold water. Cover and bring to the boil. Reduce the heat and simmer for 20-25 minutes. Drain well.
- 2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onions and cook, stirring occasionally, for 5 minutes until soft. Add the garlic and cook for 1 minute. Turn up the heat, add the mushrooms and season. Cook, stirring, for 3-4 minutes, until they have wilted. Take off the heat.
- 3. Add the rice to the onions, along with the parsley, lemon zest and juice. Mix well, season and cool until needed.
Nutritional info
Per serving (based on 12): 185kcals, 7.8g fat (1.4g saturated) 2g protein, 27.4g carbs, 15.3g sugar, 0.2g salt.