Ingredients

The following ingredients have 8 Servings
  • 2 tbsp extra virgin olive oil (divided)
  • 750 gms – 1 ½ lb. mushrooms (sliced)
  • 2 garlic cloves (minced)
  • 1 small onion (finely chopped)
  • 1 ½ cups long grain rice
  • 2 ¼ cups vegetable stock
  • 1 ½ tbsp parsley (chopped)
  • Salt to taste

Instruction

  • Heat 1 tbsp of extra virgin olive oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt, then remove and keep aside.
  • Add another 1 tbsp of extra virgin olive oil to the pot, add onions and garlic.
  • Cook for 30 seconds, then add the remaining mushrooms. Cook for 5 minutes or until the mushrooms are lightly browned.
  • Add a splash of stock and mix, so the brown stuff on the bottom of the pot mixes into the liquid.
  • Add the rice and stir, season with salt and add the remaining stock. Mix and cover the pot with a lid.
  • Bring to a simmer then turn the heat down to medium-low. Cook for 15 minutes or until there is no residual liquid.
  • Remove from the stove, remove the lid, quickly toss in the reserved mushrooms, and put the lid back on. Leave for 10 minutes.
  • Fluff rice and add the chopped parsley. Serve immediately.