Recipe-74-Mushroom Almond Olive Oil Rice

Recipe-74-Mushroom Almond Olive Oil Rice

Recipe-74-Mushroom Almond Olive Oil Rice

Tony & Effi Kasandrinos

Servings

4

Prep Time

5 minutes

Cook Time

20 minutes

Are you looking to switch up your weekday lunch routine? Look no further, we have the perfect solution! Try out our delicious Mushroom Almond Olive Oil Rice recipe: it's simple to make and packs a big punch of flavor. Our mix of earthy mushrooms and crunchy almonds paired with fragrant olive oil will satisfy all sorts of cravings. Don't be afraid to get creative with this dish—add whatever vegetables or proteins you like for a tasty twist on traditional rice! In just 30 minutes, you can whip up an easy meal that is sure to please - try it today and see for yourself why every spoonful is divine.

Ingredients

  • 2 cups long grain rice

  • 2 cups white mushrooms
  • 1 cup chickpeas, canned
  • 4 cups vegetable broth
  • 1 large onion
  • 1 clove garlic
  • ¼ cup flaked almonds
  • ¼ cup basil leaves

  • 2 tablespoons olive oil plus extra for serving

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

Directions

  1. Chop the mushrooms, onion and garlic.

  2. Heat the oil in a deep, non-stick pan and sauté for 5-7 minutes, until golden brown, adding the garlic last.

  3. Season with salt and pepper and add the chickpeas and rice. Mix well to absorb the flavors and gradually add the broth in batches. Start with one cup and add the next one, when absorbed. Keep adding the broth and stirring until the rice is cooked. Add extra water if needed.

  4. Serve warm garnished with basil leaves, flaked almonds and drizzle with olive oil.
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