CHEERS!
RICE PILAF WITH BUTTER-FRIED MUSHROOMS AND PARMESAN
The butter-and-beer fried mushrooms in this vegetarian dish will also impress meat lovers.
Makes 6 generous servings • Preparation time: 10 minutes • Cooking time: 30 minutes
• 30ml each olive oil and butter
• 1 onion, finely chopped
• 200g button mushrooms, halved
• 1 clove garlic, chopped
• 500ml jasmine or long-grain rice
• 60ml light beer
• about 500ml vegetable stock
• 60ml flat-leaf parsley, chopped
• 125ml whole almonds, toasted and chopped
• 1 large ripe avocado, peeled and diced
• 15ml fresh lemon juice
• Parmesan shavings, to garnish
1 Heat the oil and butter in a heavy-based pan and sauté the onions until soft and glossy. Stir in the mushrooms and fry until golden-brown. Add the garlic and rice and stir until all the grains are coated with oil.
Add the beer and boil rapidly until most of the beer has evaporated. Add the stock, reduce the heat and simmer the rice for about 20–25 minutes. Add more stock if it has all evaporated and been
