One-Pan Masala Mushroom Rice
This simple one-pan dish is full of rich, earthy and fragrant flavours. It’s a great source of protein, prebiotics and fibre, making it a well-balanced meal. What’s more – it’s light on washing up, making it perfect for feeding your family on busy evenings!
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10.6 oz chestnut mushrooms
- 4 tablespoons coconut yoghurt
- 1 small chunk of ginger
- 2 cloves garlic
- 1 whole brown onion
- 1 teaspoon garam masala
- 5.3 oz basmati rice
- 9 fl oz boiling water
- 1 pinch of saffron
- 1 pinch of fine sea salt
- drizzle of olive oil
Instructions
- 1
Preheat the oven to 180°C fan / 350°F. In a large bowl, combine the mushrooms, coconut yoghurt, ginger and a pinch of salt. Set aside.
- 2
Warm a drizzle of oil in a medium casserole dish over medium heat. Add the garlic, onion, garam masala and cook for 8—10 minutes until softened.
- 3
Remove the pan from the heat and stir in the mushroom mixture. Cover with a lid and place in the oven for 30 minutes, until the mushrooms are tender.
- 4
Take the pan out of the oven, stir in the rice and pour in the boiling water and ½ teaspoon salt. Scatter over the saffron and pop the lid back on. Return to the oven for 15 minutes until the rice is just cooked.
- 5
Leave to stand for 5—10 minutes to absorb the steam and make the rice light and fluffy. To serve, top with the coriander and toasted cashews.