Equipment
Ingredients
Main Components
- 250 g long-grain white rice, rinsed and drained
- 300 g cremini mushrooms, sliced
- 150 g frozen green peas, thawed
- 500 ml vegetable stock, hot
- 45 g unsalted butter, divided
Pantry Staples
- salt
- black pepper
Nutrition (per serving)
Method
Rinse the rice under cold water until the water runs clear, then drain well. Clean and slice the mushrooms.
Melt 30g of butter in the saucepan over medium-high heat. Add mushrooms and sauté until they release their liquid and turn golden brown, about 5-7 minutes. Season with a pinch of salt and pepper.
Add the drained rice to the pan with the mushrooms. Stir constantly for 1-2 minutes to toast the grains and coat them in the fat.
Pour in the hot vegetable stock. Bring to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.
While the rice cooks, gently warm the peas in a small separate pan with the remaining 15g of butter and a pinch of salt, just until heated through.
Remove rice from heat and let stand covered for 5 minutes. Fluff with a fork.
To serve, spoon the mushroom rice onto plates, creating a small well or nest in the center. Spoon the buttered peas into the center of the rice.
Chef's Notes
- Using hot stock instead of cold water helps the rice cook more evenly and prevents the temperature from dropping drastically when liquid is added.
- For a deeper flavor profile, allow the mushrooms to get quite dark brown; this caramelization mimics the savoriness of meat.
- The 'peas in the center' presentation is a classic bistro style that adds a pop of color and sweetness to break up the rich, earthy rice.
- Ensure your peas are just barely cooked through to maintain their pop and bright green color against the brown rice mix.
Storage
Refrigerator: 3 days — Store peas separately if possible to maintain color vibrancy.
Freezer: 1 month — Rice texture may degrade slightly upon thawing.
Reheating: Microwave with a splash of water, or steam gently.
