Mushrooms and garlic cream cheese make this lemony wild rice pilaf recipe wonderfully flavourful. Serve with grilled chicken or chilled for lunch.
- 200g mixed basmati and wild rice
- 500ml veg stock
- 300g mushrooms
- 1 onion
- 2 garlic cloves
- Zest and juice of 1 lemon
- 1 tbsp. finely chopped chives
- 50g soft cheese flavoured with garlic
Thinly slice the onion and thinly slice the garlic cloves.
Add a dash of stock to a large saucepan. Add the onion and fry until softened and sweet, then add the garlic and mushrooms and fry for 5-7 minutes or until browned and softened. Add more stock if needed.
Add the rice, stock, lemon zest and juice. Season to taste. Bring to the boil, cover, reduce heat to low and cook for 25-35 minutes or until the liquid has absorbed into the rice and the rice is tender.
To serve, stir through the soft cheese and chives until the cheese melts.