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Recipe by olive magazine

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1. Fry the garlic, onion and mushrooms in the butter for 5 minutes. Add the rice, stock and cardamon, cover and simmer for 25 minutes or until the stock is absorbed and the rice is tender.
2. Mix the yogurt with chives to serve.

Per serving

308 kcalories, protein 8.4g, carbohydrate 54.5g, fat 7.7 g, saturated fat 3.9g, fibre 4.1g, salt 0.6 g

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• Mathew

  04 March 2009

  Mathew rated and commented on this recipe

  

  Tasty and healthy will use again

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Ingredients

• 2 garlic cloves , crushed
• 1 large onion , halved and sliced
• 250g chestnut mushrooms , sliced
• 25g butter
• 250g brown basmati rice
• 500ml hot, vegetable stock
• 4 cardamom pods , bruised
• 6 tbsp natural yogurt
• a small bunch chives , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2 garlic cloves , crushed
• 1 large onion , halved and sliced
• 250g chestnut mushrooms , sliced
• 25g butter
• 250g brown basmati rice
• 500ml hot, vegetable stock
• 4 cardamom pods , bruised
• 6 tbsp natural yogurt
• a small bunch chives , chopped

Per serving

308 kcalories, protein 8.4g, carbohydrate 54.5g, fat 7.7 g, saturated fat 3.9g, fibre 4.1g, salt 0.6 g

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