You are in:  Women's Institute > What we do > Recipes > Side dishes > Mushroom and lemon rice >

MUSHROOM AND LEMON RICE

Mushroom
This rice is perfect served with the pork, the flavours blend well.
Ingredients:

80g /3oz blanched almonds

30ml/2tbsp sunflower oil

225g/8oz cooked medium or long grain rice, cooked

4 spring onions, sliced

115g/4oz shiitake mushrooms, sliced

grated rind and juice of 1 lemon

seasoning

Method:

  1. Toast the almonds in a hot dry frying pan until golden brown, remove and set aside.
  2. Heat the oil in the frying pan and gently fry the spring onions and mushrooms for 1 minute.
  3. Add the almonds and rice to the pan and stir until the rice is warmed through.
  4. Add the lemon rind and juice and season to taste. Serve at once.

Top tip

As the rice has been cooked previously it only requires a quick heat to warm through. Do not cook again. Do not reheat more than once.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.