- Serves: 4
- Preparation: 20 minutes
- Cooks In: 45 minutes
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Ingredients
Method
On low heat in a pan, add the olive oil, butter, leeks, shallots and garlic. Sauté until translucent.
Next, add in all the chopped mushrooms along with the salt & pepper. Stir and cook until the mushrooms have reduced in size by half, started to colour, and the excess liquid from the mushrooms has evaporated, about 10–15 minutes.
Then add in the spices, give it a good stir to incorporate all the flavours.
Now add in the rice, frozen peas and chilli. Stir to combine and cook for a further 1–2 minutes.
Pour in the vegetable stock and add the parsley. Cook on low heat for 20 minutes, with lid on.
To finish, garnish with finely chopped parsley & chives, the lemon zest and juice, and a pinch of salt.
Ingredients
Directions
On low heat in a pan, add the olive oil, butter, leeks, shallots and garlic. Sauté until translucent.
Next, add in all the chopped mushrooms along with the salt & pepper. Stir and cook until the mushrooms have reduced in size by half, started to colour, and the excess liquid from the mushrooms has evaporated, about 10–15 minutes.
Then add in the spices, give it a good stir to incorporate all the flavours.
Now add in the rice, frozen peas and chilli. Stir to combine and cook for a further 1–2 minutes.
Pour in the vegetable stock and add the parsley. Cook on low heat for 20 minutes, with lid on.
To finish, garnish with finely chopped parsley & chives, the lemon zest and juice, and a pinch of salt.
