I seem to be going through a bit of a pine nut phase at the moment. They keep finding their way into meals without much resistance from me, and I’m not pretending it’s accidental anymore. A small handful adds texture, warmth, and a quiet richness that works especially well when you’re cooking gluten free and relying on flavour rather than heavy sauces.
This dish started as a simple midweek bowl of rice made with what I had to hand. Mushrooms, garlic, butter, long grain rice, and coconut aminos for a gentle savoury depth. Nothing fancy, nothing overthought, just comforting food that came together far better than expected. It’s the kind of meal you make once, then immediately wish you’d written down properly.
💡 Before You Start
- This recipe is 100 percent gluten free. Always double check labels on coconut aminos and butter for cross contamination.
- Take your time with the mushrooms. Colour equals flavour here.
- Go gently with the coconut aminos. You want savoury, not salty.
- This recipe is flexible and forgiving. Small tweaks at the end make a big difference.
🔎 At a Glance
👥 Serves 2
🔪 Prep time 10 minutes
🔥 Cooking time 20 minutes
🍳 Cooking method hob
🥘 Skill level beginner
🌾🚫 Gluten free
🧺 Ingredients
- 150 g long grain rice
- 200 to 250 g mushrooms, sliced
- 20 g butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely sliced or minced
- 25 g pine nuts
- 1½ to 2 tablespoons coconut aminos
- Freshly ground black pepper, to taste
Optional extras
- Lemon zest, a small pinch
- Fresh parsley or chives, finely chopped
- Parmesan or hard gluten free cheese, to finish
- Fried egg, to serve
🛠️ Tools for the Job
- Saucepan with lid
- Large frying pan
- Wooden spoon
- Small plate or bowl
👨🍳 Method
- Cook the rice according to the packet instructions. Once cooked, drain well and set aside with the lid on to keep warm.
- Heat a dry frying pan over a medium heat. Add the pine nuts and toast for 2 to 4 minutes, stirring constantly, until pale golden and fragrant. Remove immediately to a plate and set aside.
- In the same pan, add the olive oil and half the butter. Once melted, add the mushrooms and spread them out in an even layer. Leave them alone for a few minutes so they can colour properly.
- Stir the mushrooms and continue cooking until they are golden, reduced, and any moisture has cooked off. This should take around 8 to 10 minutes.
- Add the garlic and cook for about 30 seconds until fragrant. Keep the heat under control so the garlic does not brown.
- Add the cooked rice to the pan and stir well to combine with the mushrooms. Break up any clumps as you go.
- Add the coconut aminos and mix until everything is evenly coated. Start with 1½ tablespoons, taste, then decide if it needs more.
- Stir through the remaining butter and season with black pepper. Taste again and adjust if needed.
- Remove from the heat and gently fold through the toasted pine nuts. Finish with lemon zest or fresh herbs if using.
🍽️ Serving Suggestions
- Serve as it is for a simple, comforting bowl of rice
- Top with a fried egg for a more filling meal
- Add crispy tofu or leftover chicken for extra protein
- Works well alongside grilled fish or roasted vegetables
📖 Notes
- If the rice feels a little dry, add 1 to 2 tablespoons of hot water or stock rather than more coconut aminos.
- This dish leans savoury and earthy. A small hit of freshness at the end lifts it nicely.
- Leftovers reheat well in a frying pan with a splash of water.
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