Name: Lemony Mushroom Pulao recipe by Archana Potdar at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 150 ml Vegetable stock + 25ml or 1 tbsp if required; 75gm or a little over 1/4 cup Button mushrooms sliced; 50 grams or 1/4 cup Basmati; 1/2 Onion sliced; 1/2 Garlic clove crushed; 1/2 Lemon zested and juice; 1 1/2 tbsp Herbs; Spring onion greens chopped; Light soft cheese with garlic (I made ricotta especially for this recipe); A pinch of pepper; Salt to taste

ABOUT Lemony Mushroom Pulao RECIPE

I love pot meals especially if it is rice based. Try this delicious dish that can easily be made in 40 minutes flat.

Ingredients Serving: 2

150 ml Vegetable stock + 25ml or 1 tbsp if required
75gm or a little over 1/4 cup Button mushrooms sliced
50 grams or 1/4 cup Basmati
1/2 Onion sliced
1/2 Garlic clove crushed
1/2 Lemon zested and juice
1 1/2 tbsp Herbs
Spring onion greens chopped
Light soft cheese with garlic (I made ricotta especially for this recipe)
A pinch of pepper
Salt to taste

Instructions

Place 1 tbsp of the stock in a non-stick pan, cook the onions in it for 5 minutes until they become soft.
You can add a dash of more stock if it begins to dry out, but the secret tip is to cook by covering with a lid.
Put the mushrooms and garlic in and cook for another 2 minutes or more. Then put in the rice and lemon zest to the pan and mix it well.
Spill in the remaining stock and add the seasonings, let this boil up. Once its boiled, lower the heat , cover with a lid to simmer for 25-30 mins up till the rice is soft and supple.
Whisk in the ingredients, only half of the spring onion greens, lemon juice along with the soft cheese.
Serve it hot decorated with the remaining spring onion greens and soft cheese.

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