Lemony mushroom & herb rice

Lemony mushroom & herb rice

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(12 ratings)

Prep: 20 mins - 30 mins


Serves 4
Perk up your rice with Sara Buenfeld’s tasty recipe that's brimming with Mediterranean flavours

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • a mugful of American long grain rice
  • 250g pack chestnut mushrooms
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large garlic cloves, finely chopped
  • 5 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 tbsp snipped chives
  • finely grated zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

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Comments, questions and tips

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31st May, 2012
swapped the lemon for cashew nuts as I cant get fresh lemons where I live. The flavour was nice and complemented the main dish.
25th Mar, 2012
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.
21st Jul, 2011
Great dish, but I used the zest & juice of a whole lemon.
17th Nov, 2010
I thought the recipe was quite bland and I couldn't taste the lemon
31st Oct, 2010
Perfect with the super healthy salmon burgers :) such a delicious meal
4th Oct, 2010
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.
19th Jun, 2010
Great, easy rice dish. Good with fish or chicken.
27th Oct, 2009
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.
21st May, 2009
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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