CookEat Recipe
Potato and Mushroom Rice with Mustard
Potato, mushrooms, butternut squash, tomato and onion simmer with Dijon mustard until tender. Cooked brown rice is folded through the vegetables.
Method
Steps
Step 1
Weigh the brown rice dry. Cook it in 1500 ml boiling water for the package time until tender, then drain, reserving 150 ml cooking water.
Step 2
Scrub the potato, peel and deseed the squash and cut both into 1 cm cubes. Slice the mushrooms, chop the onion and dice the tomato.
Step 3
Heat the olive oil in a large lidded pan over medium heat. Cook the onion and mushrooms for 5 minutes. Add the potato, squash, tomato, mustard, black pepper and reserved cooking water.
Step 4
Cover and simmer gently for 15–20 minutes, stirring occasionally, until potato and squash are fork-tender. Fold in the rice and heat for 3 minutes before serving.
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Cooked 2 times