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claire forked this from stuartandjen and changed it:
"even better with mushrooms"
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this is a really tasty and filling supper
Ingredients
Makes 2 servings
- handful pine nuts
- 1tbs olive oil
- 1 red onions, cut into thin wedges
- 1tsp turmeric
- 1 pack brown mushrooms (250g)
- 5 fl oz long grain brown rice
- 2 handfuls raisins
- chicken stock cube
- 10 fl oz water
- chopped coriander (optional)
- juice of half lemon
Preparation
Toast the pine nuts in a dry flameproof dish, then remove and set aside.
If you have brown rice that takes over 30 mins to cooks I normally steam for 10 mins in a rice cooker first. (White rice also works well and does not need pre-cooking - but brown rice has a more nutty taste)
Heat the oil in a casserole and soften the onion with turmeric for 3 mins. Add the mushrooms and fry for another 2 mins. Tip in the rice, raisins, stock cube and water. Cover with a lid, then bake in the oven at 180'c for 45mins, checking halfway and adding more stock if it looks a little dry or removing lid if its looking watery.
Season to taste, then stir in the toasted pine nuts, lemon juice and coriander.
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