Mushroom Rice Bowl

INGREDIENTS

• 1 tbsp olive oil
• 500g frozen sliced button mushrooms
• 1 leek, sliced
• 250g long grain rice
• 1 tbsp chicken seasoning

METHOD

1. To a hot pan, add the oil and cook the mushrooms until golden brown and almost crisp. This will take around 8-10 minutes.
2. Once the mushrooms are golden, add the leek. Season with a little salt and plenty of black pepper and saute until golden.
3. Add the rice and chicken seasoning and cook until the rice has taken on some colour and everything is fragrant.
4. Add 300ml water, bring to a simmer and cover with a lid. Cook for 10 minutes on a low heat and then turn off the heat and leave the lid on for 5 minutes to rest.
5. Fluff up the rice and serve with freshly chopped parsley.