In the past couple of years, we’ve seen mushrooms come to the forefront of plant-based eating. From mushroom patties, to mushroom biltong, they’re the new protein that vegetarians are being encouraged to consume as they have a savoury flavour similar to that of meat. While small and low in kilojoules, mushrooms boast about 15 vitamins and minerals, they’re low carbohydrate, almost no fat, and with some protein. Boasting antioxidants, phytochemicals, and anti-inflammatory compounds, they’ve become powerhouses of nutrition. This dish showcases this incredible ingredient in an easy one pan dish. The addition of parmesan adds some more protein, while the rice provides the staple carbohydrates.
Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms, leaving any small mushrooms whole. Chop the onion, chilli and mince the garlic. Place a large frying pan (with a lid) over medium heat. Add the butter, onions, chilli, garlic, and thyme. Sauté to soften the onions for 3-5 minutes. Then stir in the mushrooms and sauté for 10 minutes to soften. Pour in the rice and stock. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer. Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and add salt and pepper as needed. Serve with grated parmesan and top with chopped parsley.
Tip: Freezes well. The mushrooms can be substituted with other veg, such as butternut and peppers, or mixed Mediterranean vegetables. Just cut all vegetables to the same size to ensure that they cook within the 20 minutes with the rice.
Ingredients
Directions
Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms, leaving any small mushrooms whole. Chop the onion, chilli and mince the garlic. Place a large frying pan (with a lid) over medium heat. Add the butter, onions, chilli, garlic, and thyme. Sauté to soften the onions for 3-5 minutes. Then stir in the mushrooms and sauté for 10 minutes to soften. Pour in the rice and stock. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer. Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and add salt and pepper as needed. Serve with grated parmesan and top with chopped parsley.
Tip: Freezes well. The mushrooms can be substituted with other veg, such as butternut and peppers, or mixed Mediterranean vegetables. Just cut all vegetables to the same size to ensure that they cook within the 20 minutes with the rice.