Easy and flavoursome this gluten free and dairy free mushrooms, herb and rice recipe is perfect for a quick and easy mid-week dinner or use as an appetiser
Ingredients
3/4 cups basmati long grain rice, rinsed
2 tbs extra virgin olive oil
1 brown onion, finely chopped
1 large lemon, rind finely grated, juiced
2 tbs pine nuts, toasted
1 tbs currants
1/2 cup flat-leaf parsley, chopped
12 Portabella flat mushrooms
80g baby rocket leaves
Method
Cook rice following the absorption method on the packet. Rinse under cold water. Drain well
Heat 1 tbs oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until soft.
Add the lemon rind and 2 tbslemon juice and cook for 1 minute. Remove from heat, stir in rice, pine nuts, currants, parsley and season with salt and pepper
Preheat oven and roasting pan to 220°C fan forced. Remove stalk from the mushrooms. Pile the pilaf onto the mushrooms.
Place mushrooms into hot roasting pan and roast for 10 minutes until just tender. Season with salt and pepper
Scatter over the rocket. Combine the remaining oil and lemon juice and spoon over the mushrooms. Serve
