BETA
Mushroom & Tomato Rice
Browned mushrooms and white beans turn soft tomato rice into a filling, parsley-flecked supper.
60 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Cremini mushrooms500 g
- Long grain rice280 g
- Canned white beans400 g
- Onion1 whole
- Garlic3 cloves
- Canned crushed tomatoes400 g
- Vegetable stock650 ml
- Olive oil3 tbsp
- Bay leaves1 whole
- Paprika1 tsp
- Salt0.5 tsp
- Black pepper0.5 tsp
- Parsley20 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Check vegetable stock labels for allergens.
Method
Prepare
Wipe and quarter mushrooms. Dice onion and mince garlic. Drain and rinse beans, measuring 400 g drained. Chop parsley, keeping it for the finish.
Brown the mushrooms
Heat 2 tbsp oil in a wide heavy pot over medium-high heat. Brown mushrooms in two batches for 5–6 minutes per batch, stirring only occasionally so they colour. Move each batch to a bowl.
Start the rice
Lower heat to medium and add remaining oil and onion to the pot. Cook for 6 minutes. Stir in garlic and paprika for 30 seconds, then add rice, tomatoes, stock, bay leaf, salt and pepper. Bring to a simmer.
Cook gently
Return mushrooms and their juices, fold in beans, cover and cook over low heat for 20–25 minutes. Stir gently after 10 minutes to prevent sticking. Check the rice is fully tender; if not, cover and continue for a few minutes. This is a soft, moist rice rather than separate dry grains.
Rest and serve
Turn off heat and leave covered for 5 minutes. Remove the bay leaf, fold through parsley and divide between four bowls. Refrigerate leftover rice promptly in shallow containers rather than leaving it in the warm pot.
Brown mushrooms before adding liquid; that early colour gives a meat-free pot a deeper flavour.
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