Wild mushroom and garlic rice
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Easy
- November 2008

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Serves 4
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Ready in 25 minutes
This wild mushroom and garlic rice recipe is ideal for outdoor eating.
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Vegetarian recipes
Nutrition: per serving
- Calories
- 315kcals
- Fat
- 13.1g (7.6g saturated)
- Protein
- 9g
- Carbohydrates
- 40.3g (0.6g sugar)
- Salt
- 0.3g salt
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Ingredients
- 40g butter
- 4 garlic cloves, roughly chopped
- 500g mixed wild mushrooms, thickly sliced
- 2 x 250g packs cooked long grain rice (look for Tilda, Veetee Dine in, Uncle Ben’s or a supermarket own brand)
- 3-4 tbsp soft cream cheese or goat’s cheese
- Bunch each of fresh chives and flatleaf parsley leaves, roughly chopped
Method
- Heat the butter in a frying pan over the fire or a medium heat. When melted, sizzle the garlic for 1-2 minutes, then add the mushrooms and season. Cook for 3-4 minutes, until the mushrooms begin to wilt.
- Stir the rice into the pan and cook for 5 minutes, stirring, until the rice is hot. Leave undisturbed for 8-10 minutes so that it forms a golden crust on the bottom.
- Break up the mixture and stir through the soft cheese and herbs. The cheese will only take a moment to melt, then serve.
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delicious. tips
Though designed for reheating in a microwave, pouches of cooked rice are also pretty good warmed up in a frying pan.
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