- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stove Top
INGREDIENTS
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- 300 grams Mushrooms (sliced)
- 2 tbsp Garlic (chopped)
- 3 tbsp Butter (or oil – if trying vegan)
- 1 tbsp Stock Powder or 1 cube (See Note 1)
- 1 cup Rice
- 2 cups Water
- 2/3 cup Spring Onions
- Salt
- Pepper
INSTRUCTIONS
In a pan, add butter and garlic and sauté for a a few seconds on medium heat until garlic turn light brown and fragrant.
-
- Add the sliced mushrooms and cook on medium flame for 4 to 5 minutes just until they start turning brown in colour.
- Add rice and water, stock cube, salt and pepper and mix well.
- Cover and let cook for 10-12 minutes on medium heat. Turn off the flame and let it stay covered for additional 2-3 minutes.
- Take off the lid and add chopped spring onions. Mix well and serve hot.
NOTES
Note 1: If you have access to vegetable stock, then skip the stock cube and add stock instead of water.
