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Stuffed Mushrooms with Brown Rice

Easy

< 1 Hour

Serves 8

Stuffed Mushrooms with Brown Rice

Ingredients Method

Ingredients


Brown Medium Grain 1Kg Png Transparent How to cook - white rice

Method


  1. Preheat oven to 200C fan forced. Place pumpkin into a greased lined roasting pan. Combine 1 tablespoon of olive oil and honey together then spoon over the pumpkin, turn to coat. Scatter over half of the thyme and season. Roast for 20 minutes until light, golden and tender.

  2. To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  3. Heat remaining oil in a frying pan over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until soft. Add the spices and cook for 1 minute until aromatic. Stir into the rice with the roasted pumpkin.

  4. Place mushrooms into a greased roasting pan. Divide the rice mixture amongst the mushrooms. Top with cheese and scatter over remaining thyme. Bake for 10-15 minutes or until mushrooms are tender. Serve.

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Stuffed Mushrooms with Brown Rice

Easy

< 1 Hour

Serves 8

N/A

Ingredients


Method


  1. Preheat oven to 200C fan forced. Place pumpkin into a greased lined roasting pan. Combine 1 tablespoon of olive oil and honey together then spoon over the pumpkin, turn to coat. Scatter over half of the thyme and season. Roast for 20 minutes until light, golden and tender.

  2. To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  3. Heat remaining oil in a frying pan over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until soft. Add the spices and cook for 1 minute until aromatic. Stir into the rice with the roasted pumpkin.

  4. Place mushrooms into a greased roasting pan. Divide the rice mixture amongst the mushrooms. Top with cheese and scatter over remaining thyme. Bake for 10-15 minutes or until mushrooms are tender. Serve.