Mixed mushroom and nutty rice stir-fry

Serves 4

  • 350g brown rice (or brown basmati rice) *
  • 450ml olive oil
  • 1 small onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 125g white sliced mushrooms
  • 125g portobello sliced mushrooms
  • 50g cashews, roughly chopped
  • 50g pecans, roughly chopped
  • 50g almonds, roughly chopped
  • 6ml fresh parsley, chopped
  • Salt and freshly ground pepper
  • Cook the rice for 10-12 minutes in 750ml cold water
  • Add half the oil to a wok or heavy based saucepan and stir-fry the rice for a few minutes.
  • Remove and set aside
  • Add the remaining oil and stir-fry the onion and garlic for 2 minutes until softened.
  • Then mix the mushrooms and stir-fry for 2 minutes
  • Add all the nuts and stir-fry for 1 minute. Return the rice to the wok and stir-fry for 3 minutes. Season with salt and pepper
  • Stir in the parsley and stir immediately

*Rice can be substituted with quinoa, chickpeas or lentils