Ingredients : Serves 2

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  • 3 spring onions, finely chopped
  • 1 clove of garlic, finely chopped
  • 10g Porcini mushrooms*
  • 150g (1pack) oyster mushroom
  • 80g sugar snap peas
  • 250g rice
  • 30g butter
  • 2 tbsp olive oil
  • 1/2tsp salt
  • ground black peppercorns
*Soak porcini mushrooms in 120ml boiling water for about 20 minutes. Drain the mushrooms and reserve the soaking water as stock.


instructions image
  • Clean the oyster mushrooms with kitchen towel.
  • Make 450ml stock with the soaking water for the porcini mushrooms and water.
  • ------------------------------
  • Heat the oil in a heavy-based pan. Saute the garlic and add the butter over low heat. Add the spring onion and cook until soften.
  • Put the rice and porcini mushrooms.
  • Pour the stock, salt and pepper, then increase the heat until the juice has evaporated.
  • Turn down the heat and put the lid on, cook for about 10minutes.
  • Add the sugar snap peas and put the lid again, cook for another 5 minutes.
  • Turn off the heat and leave it for 10 minutes.
  • Adjust with salt and pepper and fluff it up.
instructions image

served image

This recipe was first published on mizueandco.com on 11th Oct. 2007.