Lemony Mushroom and Herb Rice
This Mediterranean rice dish is brightened with fresh lemon zest and a generous mix of herbs. Chestnut mushrooms are fried until golden and combined with tender long grain rice. The result is a flavourful and zesty side perfect for lunch or dinner, ready in about 30 minutes and serving four people.
Ingredients
- a mugful of American long grain rice
- 250g pack chestnut mushrooms
- 2 tbsp olive oil
- 2 large garlic cloves finely chopped
- 5 tbsp chopped parsley
- 3 tbsp snipped chives
- finely grated zest 1 lemon
Method
- Bring a large saucepan of salted water to a rolling boil. Add the rice, give it one stir, and return to the boil. Reduce the heat so the water maintains a steady, gentle boil.
- Cook the rice uncovered for 10 minutes without stirring. Test a grain. if it is still too firm, cook for 1 minute more. The rice should be tender with a slight bite. Drain it into a large sieve and rinse with very hot water from a kettle.
- While the rice cooks, cut the mushrooms into small chunks. Fry them in olive oil in a large pan for 4 minutes until golden. Add the chopped garlic and fry for 1 minute.
- Toss the drained rice into the pan with the mushrooms. Mix through the parsley, chives and lemon zest. Taste and season with salt if needed. This zesty rice complements grilled fish wonderfully.
Nutrition (per serving)
Nutrition data not available.
Recipe details
Skill levelEasy
CategorySide dish
Cuisinemediterranean
