Mushroom and thyme rice

Mushroom and thyme rice

By
From
Cooking from the Heart
Serves
8
Photographer
Mark Roper

I think of Shabbat in Israel whenever I make this one-pot wonder. My boyfriend’s mum taught me how to make this when I lived in Ha Eretz.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1/2 large leek, finely diced, white part only
1 celery stalk, finely diced
500g swiss brown mushrooms, sliced
1kg basmati rice
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 litre chicken stock
1/2 cup flat-leaf parsley, roughly chopped
leaves fresh thyme
6-8 fresh bay leaves
1/2 lemon, seeds removed
1-2 teaspoons sea salt

Method

  1. Heat the oil in a large saucepan over medium heat and sauté the leek and celery until translucent. Add the mushrooms and fry for another 2 minutes.
  2. Stir in the rice and dried thyme and marjoram. Add a drop of olive oil if needed, then add the stock and enough water to cover the rice by about 5 cm.
  3. Bring to the boil, then reduce the heat. Stir in the parsley, fresh thyme, bay leaves and lemon. Cover and simmer for 20 minutes, or until the liquid has evaporated.
  4. Season to taste with sea salt and freshly ground black pepper and serve.
Tags:
Jewish
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