CookEat Recipe
Potato and Mushroom Rice with Brie
Potato, mushrooms, tomato and onion cook with tarragon until tender. Brown rice is heated through, then Brie and chives are folded in.
Method
Steps
Step 1
Weigh the rice dry and cook it in 1800 ml boiling water for its package time until tender. Drain, reserving 150 ml water. Scrub and dice the potato into 1 cm cubes; slice the mushrooms, chop the onion, tomato and herbs and cut the Brie into small pieces.
Step 2
Heat the olive oil in a large lidded pan over medium heat. Cook the onion, mushrooms and potato for 5 minutes. Add the tomato, tarragon and reserved water; cover and simmer for 15–20 minutes until the potato is fork-tender.
Step 3
Fold in the cooked rice and heat for 3 minutes. Remove from the heat and fold in the Brie and chives until the cheese softens. Serve hot.
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