Lemony mushroom & herb rice

Lemony mushroom & herb rice

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(8 ratings)

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Cooking time

Prep: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 4

Perk up your rice with Sara Buenfeld’s tasty recipe that's brimming with Mediterranean flavours

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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

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Method

  1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
  2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.
  3. Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.
  4. Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.

Recipe from Good Food magazine, May 2002

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Comments

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boomer84's picture
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swapped the lemon for cashew nuts as I cant get fresh lemons where I live. The flavour was nice and complemented the main dish.

bluejay's picture
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I found that the chives added little flavour so substituted the green parts of spring onions, sliced finely on the diagonal. On another occasion I finely sliced half a red onion and soaked it briefly in the lemon juice before adding to the rice. Both went down well.

thiorns's picture

Great dish, but I used the zest & juice of a whole lemon.

missmystery's picture
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I thought the recipe was quite bland and I couldn't taste the lemon

annak19's picture
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Perfect with the super healthy salmon burgers :) such a delicious meal

rhianthomas1984's picture
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I used normal mushrooms and also added the juice of half a lemon. I couldn't really taste the chives (only the parsley) and it definately needed the extra seasoning at the end. It was quick and easy to make and would be great served with any type of meat or fish.

stellabain's picture
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Great, easy rice dish. Good with fish or chicken.

shari1's picture
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Followed the last comment and added the juice of half a lemon - tasted lovely and had good compliments from my guests!

I served it with roasted garlic chicken thighs - was a great combination as the lemon cut through the slightly greasy chicken.

Will definitely make again.

jelliedeel's picture
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I made this the other night. Was nice, but couldn't really taste the lemon, so added the juice of half a lemon to it as well as the zest.

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