Prep 5 mins
Cook 25 mins
I threw this together last night to see what I could do with the bits and bobs I had floating around in my fridge. I am not claiming it is at all authentic Italian but the ingredients I had around pointed in that direction. I used jasmine rice because that is what I had around but any long grain should work. My microwave is a 700 watt variety to adjust as needed for your own microwave.
- 1 cup jasmine rice
- 3⁄4 cup onion, diced
- 1 cup mushroom, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried parsley
- 1 1⁄2 cups chicken stock
- 1⁄2 cup dry white wine
- 1 tablespoon extra virgin olive oil
- 1⁄3 cup parmesan cheese
- Put all ingredients except the parmesan cheese into a microwave proof dish.
- Cover and microwave for 20 minutes or until the rice is tender and liquid absorbed. Be very careful when uncovering because the steam will be very hot. I learned this the hard way when making this dish and ended up with a very bad steam burn.
- Stir in parmesan.
This was good and easy to make. I like that it is made in the microwave. I followed the recipe as written other then I used an 8 ounce can of mushrooms. I too thought the basil and oregano were a bit much. Next time I would cut them down.
This recipe is great but I think there is too much basil and oregano. Maybe just 1/2 teaspoon of each would be better. I used basmati rice but another time I would use long grain rice. Thanks Sarah. Made for Beverage tag.
Made exactly as directed, (including being careful about the steam! :D ), except that I omitted the mushrooms. Marvellous!! Why have I never done this before! So simple, and deliciously full of flavour! Thanks, Sarah-Jayne, I will be making rice like this often, from now on!