CookEat Recipe
Mushroom and Chicory Rice
Mushrooms, chicory, fennel and onion cook with olive oil and butter until tender. Brown rice is folded through and lemon wedges accompany the dish.
Method
Steps
Step 1
Weigh the rice dry. Cook it in 1500 ml boiling water for its package time until tender; drain, reserving 100 ml water.
Step 2
Slice the mushrooms, chicory, fennel and onion. Cut the washed lemon into serving wedges. Heat the olive oil in a large frying pan over medium heat and cook the onion, fennel and mushrooms for 8–10 minutes, stirring.
Step 3
Add the butter, chicory and reserved cooking water; cover and cook gently for 5–8 minutes until the fennel is tender. Stir in the rice and heat for 3 minutes. Rest off the heat for 3 minutes and serve with lemon wedges.
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Cooked 3 times