1 tbsp butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 onion, chopped finely
450ml (16 fl oz) chicken stock
200g (7 oz) white rice
small handful chopped fresh parsley
salt and freshly ground black pepper to taste
Method:
1.Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Serve hot. Serves four.
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