AI illustration

Mushroom rice

Why it worksSalt pulls water out of mushrooms. Add it too early and they boil instead of browning, and brown mushrooms taste much better.

Ingredients

• 500 g mushrooms
• 300 g white rice
• 150 g onions
• 12 g garlic
• 30 g butter
• 60 g grated gouda
• 2 stock cubes
• 15 ml sunflower oil

Method

1. Slice the mushrooms. Chop the onion and garlic.
2. Heat the oil in a large pot with a lid on high heat. Fry the mushrooms for 6–8 minutes, stirring only now and then, until brown. Add a pinch of salt only once they are brown.
3. Turn the heat to medium. Add the onion, garlic and butter and cook for 3 minutes. Stir in the rice for 1 minute.
4. Add 600 ml of hot water and crumble in the stock cubes. Put the lid on and cook on low heat for 18 minutes, until the water is gone.
5. Stir in the cheese and serve.

A portion: about 470 kcal · 14 g protein · 67 g carbs · 16 g fat