- 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
| - 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
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