Garlic Mushroom Rice with Pine Nuts and Coconut Aminos
A simple gluten free rice dish made with golden mushrooms, garlic, toasted pine nuts, butter, and coconut aminos. Comforting midweek food built from everyday ingredients.
Equipment
- Saucepan with lid
- Large frying pan
- Wooden spoon
- Small plate or bowl
Ingredients
- 150 g Long Grain Rice
- 250 g Sliced Mushrooms
- 20 g Butter
- 1 tbsp Olive Oil
- 2 Cloves of Garlic
- 25 g Pine Nuts
- 1½ tbsp Coconut Aminos
- Freshly Ground Black Pepper to taste
Instructions
- Cook the rice according to the packet instructions. Once cooked, drain well and set aside with the lid on to keep warm.150 g Long Grain Rice
- 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.25 g Pine Nuts
- 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.20 g Butter, 1 tbsp Olive Oil, 250 g Sliced Mushrooms
- 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.250 g Sliced Mushrooms
- Add the garlic and cook for about 30 seconds until fragrant. Keep the heat under control so the garlic does not brown.2 Cloves of Garlic
- Add the cooked rice to the pan and stir well to combine with the mushrooms. Break up any clumps as you go.150 g Long Grain Rice
- Add the coconut aminos and mix until everything is evenly coated. Start with 1½ tablespoons, taste, then decide if it needs more.1½ tbsp Coconut Aminos
- Stir through the remaining butter and season with black pepper. Taste again and adjust if needed.Freshly Ground Black Pepper, 20 g Butter
- Remove from the heat and gently fold through the toasted pine nuts. Finish with lemon zest or fresh herbs if using.25 g Pine Nuts
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.