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Creamy Mushroom Rice

A simple one-pot rice dish with mushrooms, onion and a hint of cream. Ready in 20 minutes and costs under 60p a portion. Rice cooked in stock with mushrooms is one of the cheapest ways to make a proper meal.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: british
Ingredients Method

Ingredients
  

  • 250g long grain rice
  • 250g mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 500ml vegetable stock
  • 2 tbsp cream or creme fraiche
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • salt and black pepper
  • small bunch fresh parsley, chopped

Method
 

  1. Heat the olive oil and butter in a large pan with a lid. Add the onion and cook for 5 minutes until soft.
  2. Add the sliced mushrooms and cook for 5 minutes until golden and all the moisture has cooked off.
  3. Add the garlic and thyme, stir for 1 minute until fragrant.
  4. Tip in the rice and stir to coat each grain in the buttery mixture. Pour in the vegetable stock and stir well.
  5. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12-15 minutes without lifting the lid.
  6. Remove from the heat and let it sit for 3 minutes. Fluff with a fork, stir through the cream and most of the parsley. Season generously and serve with the remaining parsley on top.