50g butter or margarine
2 medium onions, chopped
225g mushrooms, chopped
225g long-grain rice
1 pint vegetable stock
sea salt and black pepper to taste
175g frozen peas
1 medium courgette, sliced thinly
50g pine kernels or cashew nuts, toasted
4 tbsp freshly chopped parsley, to garnish
In a large saucepan, melt the butter and saute the onions and mushrooms for 5 minutes.
Add the rice and stir well. Add the stock and seasonings, and bring the mixture to a simmer. Reduce the heat, cover and cook gently for 10 minutes.
Lay the vegetables over the top of the rice and cover again. Leave to steam for a further 10 minutes. Add more water if it begins to dry out.
Stir well, sprinkle with the pine kernels or cashews and the parsley before serving.
Preheat the over to 180/350/Gas 4. Lay the nuts on a baking tray and cook in the centre of the over for 15-20 minutes until lightly and evenly golden - timings will depend on the type and size of the nuts.
I've been really lucky with my cooking as I've yet to find something that I don't like. Although, I guess if you like all of the ingredients, you can't go far wrong!
However, this was really very nice and was well received!
I did use an arborio rice instead of the long grain though and I think I prefer that.
I also soaked some dried mushrooms for 30 mins before I started cooking and added those too and they just added a little something extra. Yum!