This came about when I had NOTHING left in my fridge or cupboards expect these items. It ended up being one of those wildly creative moments of cooking madness, where everything just ‘worked’.
I love it on its own, but for the meat eaters in the family, this could also be an amazing side dish to Chicken or Salmon. Substitute the vegetable stock for chicken/ ( whatever meat/fish you would be serving it with) stock, and add 15g of salted butter in at the end for a glossy, silky texture.
200g Brown Rice
400ml Vegetable Stock
80g Shiitake Mushrooms
50g Chestnut Mushrooms
4 Garlic Cloves, finely chopped
2 Large White onions, 2 cm Slices
30g Lemon Thyme ( or thyme)
30g Chopped Parsley
30g Chopped Chives
2 Lemons, ( zested and the juice)
Salt and Pepper
1) Start by preparing the rice. Add your brown rice to a sauce-pot ( make sure it has a lid), and add a pinch of salt, half of the lemon zest and all of the vegetable stock. Set on a high heat and allow to boil. ( this should take around 10 minutes). When it boils, place the lid on the pot, and turn the heat down to its lowest setting. Cook for another 12 minutes. Turn off the heat and leave the lid on, ( leave alone for at least 12-15 minutes).
2) Fry the chopped onions in some olive oil for at least 30 minutes on a low heat, stirring occasionally, until medium brown and caramelised. Add the mushrooms and garlic 5 minutes before the end. Add the lemon zest , herbs salt and pepper last and leave to cool slightly in the pan. Season with Salt and Pepper to taste.
3) Using a fork, fluff up the rice the add to the onion and mushroom mixture. Toss this all around and serve immediately. I added a few sprigs of Parsley for a fresh finish.