Paprika Courtyard · Main dishes

Mushroom & Pea Paprika Rice

Name: Mushroom & Pea Paprika Rice
Total time: 70 min
Yield: 4 servings
Ingredients: 450 g Cremini mushrooms; 300 g Long grain rice; 250 g Frozen peas; 1 whole Onion; 3 cloves Garlic; 3 tbsp Olive oil; 650 ml Vegetable stock; 100 ml Water; 1 tsp Smoked paprika; 5 g Fresh thyme; 1 whole Lemon; 0.5 tsp Salt; 0.5 tsp Black pepper

A meat-free rice skillet with browned mushrooms, peas and a lemon-thyme finish. Long-grain rice keeps the texture light and separate.

70 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cremini mushrooms450 g
Long grain rice300 g
Frozen peas250 g
Onion1 whole
Garlic3 cloves
Olive oil3 tbsp
Vegetable stock650 ml
Water100 ml
Smoked paprika1 tsp
Fresh thyme5 g
Lemon1 whole
Salt0.5 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check vegetable-stock labels for wheat, soy, celery and other allergens.

Method

Prep the mushrooms and rice

Clean and slice the mushrooms thickly. Dice the onion and mince the garlic. Strip the thyme leaves from their stems. Wash the lemon, finely grate its zest and cut it in half. Rinse the rice in a sieve and drain well.

Brown in two batches

Heat 1 tbsp oil in a deep 30 cm lidded skillet over medium-high heat. Brown half the mushrooms for 6–7 minutes, then transfer to a bowl. Brown the rest with a second tbsp oil and transfer them to the same bowl. Lower the heat to medium.

Build and simmer the rice

Add the remaining 1 tbsp oil and soften the onion for 5–6 minutes. Stir in the garlic, paprika and thyme for 30 seconds, then add the rice. Add the stock, salt, pepper and half the browned mushrooms. Bring to a simmer, cover tightly and cook over low heat for 17–20 minutes without stirring.

Add peas and rest

Scatter the frozen peas and remaining mushrooms on top. Cover and cook for another 5–6 minutes, until the peas are hot and a grain of rice is tender. If the rice remains firm and the pan is dry, boil the measured water starting with cold tap water and add it a little at a time. Continue covered cooking; you may not need all 100 ml. Remove from the heat and leave covered for 8 minutes.

Brighten and serve

Gently fold in the lemon zest and juice from half the lemon. Divide among four bowls and serve with the remaining lemon cut into wedges.

Browning the mushrooms separately keeps their liquid from overwhelming the rice. Keep the lid closed during the main simmer.

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