Turmeric and Mushroom Rice
This recipe can be prepared using white rice but this recipe with brown rice has a nuttier flavour. If you don’t have any mushrooms, you could replace with frozen vegetables.
1 tbsp olive oil
1/2 onion, chopped
100g mushrooms, wiped clean and sliced
1 garlic clove, crushed
1/4 tsp freshly ground black pepper
1/2 tsp ground turmeric
A pinch of sea salt
100g brown rice, washed
A few washed and chopped crinkly parsley leaves
Heat a saucepan on a medium heat and add the oil. Put in the onion and sauté for 3-4 minutes. Then add the mushrooms and continue to stir-fry for another 3-4 minutes. Tip in the garlic and sauté for a couple of minutes. Stir in the turmeric, black pepper and salt.
Add the rice and mix well to combine all the ingredients. Pour in the water.
Bring to the boil and cook on a medium heat for about 35-40 minutes, stirring occasionally.
All of the water should have been absorbed at this point. Check that the rice is tender. If the rice is not cooked add 3-4 more tablespoons of water and cook for another 5-7 minutes. When cooked, add the parsley and stir. Serve hot.
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