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MUSHROOM & PARMESAN RICE

Garlic, herbs & Rebuild

  • REBUILD
  • SERVES 2
  • PREP 10 MIN
  • COOK 25 MIN
Golden Mushroom Parmesan Rice

Somewhere between a pilaf and risotto, without requiring you to stand at the stove all evening.

INGREDIENTS

  • 250 g mushrooms, sliced
  • 1 tbsp olive oil
  • 15 g butter
  • 1 shallot, finely chopped
  • 2 garlic cloves
  • 180 g basmati or long-grain rice
  • 350 ml The Good Gut Rebuild
  • 100 ml water
  • 2 thyme sprigs
  • 30 g grated parmesan
  • 2 tbsp chopped parsley
  • Black pepper

METHOD

  1. Brown the mushrooms in olive oil over high heat. Remove half for serving.
  2. Lower the heat and add butter and shallot.
  3. Cook for 3 minutes, then add garlic.
  4. Stir in the rice for 1 minute.
  5. Add Rebuild, water and thyme.
  6. Cover and cook over low heat according to the rice packet, approximately 14-16 minutes.
  7. Remove from the heat and rest covered for 5 minutes.
  8. Fluff with a fork.
  9. Fold through parmesan and parsley.
  10. Top with the reserved mushrooms and plenty of black pepper.
Forkful of mushroom parmesan rice — detail
Sunlit mushroom parmesan rice — The Good Gut