Super simple to make, this delicious vegan mushroom rice dish is almost a meal in itself and is a great way to use up left over rice. Will compliment most dishes and really easy to taylor it to the flavour to best suit your meal.
Brown Basmati Rice (left over rice is great in this recipe)
These are the ingredients that I used for the dish in the photo but you really could use anything. I began by slicing the mushrooms into quite small pieces, covered in a little oil and then placed in the oven to roast for about 1 hour – stir every 15 minutes or so to prevent burning, and roast until they are browning nicely. Chop the onions into small pieces and then fry in a little oil in a wok, I used a little cumin here but really you could use what ever you like or nothing. When the onions are beginning to brown add the rice and stir well until hot throughout. I grated a green courgette and a yellow courgette for colour and added right at the end and cooked just for a little while to keep the courgette crunch. Stir in the mushrooms and your done.
Try experimenting with different herbs and different veg too. Spice up your rice!