Preparation and cooking time
- Prep:15 mins
- Cook:50 mins
- Easy
- Serves 2
Slow cook brown basmati rice in stock and flavour with mushrooms, blue cheese, sage and parsley
Ingredients
- 1 tsp rapeseed oil
- 1 large onion , halved and sliced
- 3 garlic cloves , finely chopped
- 200g chunk butternut squash , peeled, deseeded and diced
- 140g small button mushroom
- 125g brown basmati rice
- 700ml reduced-salt vegetable stock
- 10 pieces dried mushroom , chopped
- 2 tsp chopped fresh sage
- small pack parsley , chopped, stalks and leaves separated
- 40g gorgonzola , crumbled
Method
- STEP 1
Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
- STEP 2
Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.
