Wild mushroom and garlic rice

Wild mushroom and garlic rice
  • Serves icon Serves 4
  • Time icon Ready in 25 minutes

This wild mushroom and garlic rice recipe is ideal for outdoor eating.

Nutrition: per serving

Calories
315kcals
Fat
13.1g (7.6g saturated)
Protein
9g
Carbohydrates
40.3g (0.6g sugar)
Salt
0.3g salt
Calories
315kcals
Fat
13.1g (7.6g saturated)
Protein
9g
Carbohydrates
40.3g (0.6g sugar)
Salt
0.3g salt

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

  1. 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.
  2. 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.
  3. Break up the mixture and stir through the soft cheese and herbs. The cheese will only take a moment to melt, then serve.

delicious. tips

  1. 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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