Wild mushroom and garlic rice

Name: Wild mushroom and garlic rice
Yield: Serves 4
Cuisine: British recipes
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

Easy
November 2008

Easy
November 2008

Serves 4
Ready in 25 minutes

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

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

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.