Nutritional Info

Nutrition Facts

Serving Size 1 (309g)

Calories 526
Calories from Fat 165 (31%)
Amount Per Serving %DIV
Total Fat 18.3g 28%
Saturated Fat 3.2g 16%
Monounsaturated Fat 9.6g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 82.1mg 4%
Potassium 344.3mg 7%
Total Carbohydrate 75.5g 25%
Dietary Fiber 3.4g 14%
Sugars 1.6g
Protein 9.9g 20%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
A mixture of fresh mushrooms combines well with rice and garlic chives, to make a tasty accompaniment to vegetarian dishes, fish or poultry.
Prep time
25 min
Cook time
45 min
Ready In
1 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
2   fresh green chillies, seeded and finely chopped
1 Ounce(oz)  garlic chives, roughly chopped
1/2 Ounce(oz)  fresh coriander (cilantro) sprigs
9 Ounce(oz)  mixed mushrooms, wiped clean and thickly sliced
2 Ounce(oz)  cashew nuts
1 Tablespoon(T)  olive oil until golden brown
1 3/4 Cup(c)  long grain rice
4 Tablespoon(T)  groundnut (peanut) oil
2 1/2 Cup(c)  vegetable or mushroom stock, hot
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste
1   small onion, finely chopped

Preparation

Wash and drain the rice in a sieve.  Heat half the oil in a pan and cook the onion and chillies over a gentle heat, stirring occasionally, for 10 to 12 minutes until soft.  Set half the garlic chives aside.  Cut the stalks off the coriander and set the leaves aside.  Puree the remaining chives and the coriander stalks with the stock in a food processor or blender.  Add the rice to the onions and fry gently for 4 to 5 minutes.  Pour in the stock mixture, then season to taste.  Bring to a boil, then stir and reduce the heat to very low.  Cover and cook for 15 to 20 minutes, or until the rice has absorbed all the liquid.  Remove from the heat and lay a clean dish towel over the pan, under the lid, and press on the lid to wedge it firmly in place.  Leave to stand for a further 10 minutes.  Meanwhile, heat the remaining oil and cook the mushrooms for 5 to 6 minutes, then add the remaining garlic chives and cook for another 1 to 2 minutes.  Stir the mushroom mixture and coriander leaves into the rice.  Adjust the seasoning to taste, then transfer to a warmed serving dish.  Serve immediately,
scattered with cashew nuts.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.