Ingredients
1 t olive oil
5 oz brown rice
1 pinch ground tumeric
12 oz vegetable or chicken stock
1 onion, sliced
4 oz mushrooms, sliced
2 oz pine nuts, flaked almonds or roasted chopped hazelnuts
2 t dried mixed herbs or 2 T chopped fresh mixed herbs
salt and black pepper
Preparation
Mix the oil, rice and tumeric in a pan with 2 T water. Cook gently for 3 minutes, stirring constantly. Bring the stock to the boil and add to the rice. Bring back to the boil. Cover and cook over a gentle heat for 25-30 minutes, or until the rice is tender and all the liquid has been absorbed. Meanwhile saute the onion until softened, then stir in the mushrooms and nuts. Cook 2-3 more minutes until the mushrooms are lightly cooked; then add the herbs and seasoning. Stir the mushroom mixture into the cooked rice and serve.
