- 2 Tsp butter
- 2 Tsp extra-virgin olive oil
- 1 small leek, washed, thinly sliced then diced
- 200g button mushrooms, thinly sliced then diced
- 1 cup vegetable stock
- 1 cup basmati rice
In a medium heavy saucepan over medium-low heat, heat the butter and olive oil. Add the leek and cook for 5 minutes or until soft.
Add the mushrooms and cook for a further 3 minutes or until mushrooms are tender.
Add the stock, rice, Wild Porcini Salt and bring to the boil.
Reduce heat to low, cover and simmer for 13 minutes or until rice is tender and liquid is absorbed. (Avoid lifting lid until necessary)
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