Basmati Coconut Rice With Mushrooms and Zucchini

Boiled rice is fine but often improves when other ingredients are added. The mushrooms and zucchini add texture and flavour to this dish. It is also a lot more colourful, serve with chicken dishes and curries.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 2  cups basmati rice, washed and drained
• 2  tablespoons  dessicated unsweetened coconut
• 3 1⁄2 cups water
• 1  chicken stock cube
• 1  teaspoon cumin seed (optional)
• 1  ounce butter
• 1  lemon, rind of, grated
• 6  ounces button mushrooms, quartered
• 1  zucchini, cut into matchsticks
• 1  ounce butter

Directions

1. Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
2. To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
3. While the rice is cooking :-.
4. Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.