Recipe-74-Mushroom Almond Olive Oil Rice
This recipe is proof that anyone can create a sophisticated meal using a few, simple, uncomplicated ingredients, toss them in a pan and have a proper meal on the table in less than half an hour. Rice and mushrooms are a classic combo that is elevated with the addition of fresh basil leaves and flaked almonds for a nutty, earthy finishing touch. This is not a risotto but a crispier version of a rice-based meal. If you are into the classic creamier risotto feel free to add parmesan and use Arborio rice instead.
Chop the mushrooms, onion and garlic.
Heat the oil in a deep, non-stick pan and sauté for 5-7 minutes, until golden brown, adding the garlic last.
Season with salt and pepper and add the chickpeas and rice. Mix well to absorb the flavors and gradually add the broth in batches. Start with one cup and add the next one, when absorbed. Keep adding the broth and stirring until the rice is cooked. Add extra water if needed.
Serve warm garnished with basil leaves, flaked almonds and drizzle with olive oil.
Products used in this Recipe: