Super Food Ideas – April 2009, Page 52 Recipe by Cathie Lonnie
- 3 cups chicken stock, 50g butter
- 400g mixed mushrooms
- 1 onion, 2 garlic cloves, 1/2 cup white wine
- 1/3 cup chopped fresh chives
- 1/3 parmesan cheese
Preheat oven to 180℃. Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low, and simmer.
Melt half butter over high heat. Add mushrooms. Stir for 3 to 4 minutes. Add onion and garlic. Stir for 2 minutes. Add rice. Stir for 1 minute. Add wine. Stir for 2 minutes.
Stir in stock mixture and mushroom. Cover tightly with foil. Transfer to oven. Bake, stirring occasionally, for 25 minutes. Remove foil. Bake for 5 minutes or until liquid has absorbed and rice is tender. Stir in chives and cheese. Serve.
Adding Mushrooms Makes A Difference