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Dinner · THE RIGHT TOOL FOR THE JOB

Mushroom & pea one-pan rice

Deeply browned mushrooms and peas in a soft, savoury rice pan.

Serves
4 generously
From scratch
50 min
Bimby
Not needed
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AI illustration of Mushroom & pea one-pan rice
AI-generated visual reference · not a photograph of a tested recipe.

Ingredients

Metric quantities · weights after peeling and trimming unless stated

  • 500 g mushrooms, thickly sliced
  • 150 g onions, diced
  • 6 g garlic, chopped
  • 320 g carolino rice
  • 250 g frozen peas
  • 1000 ml low-salt vegetable stock, prepared, hot
  • 30 ml olive oil
  • 40 g vegetarian hard cheese, finely grated
  • 10 g parsley, chopped
  • 2 g salt

Method

  1. Brown the mushrooms

    Wide heavy sauté pan

    Heat half the oil over high heat. Brown mushrooms in two batches for 5 minutes each, letting moisture evaporate. Reserve on a plate.

  2. Start the rice

    Same pan

    Add remaining oil and onion; cook over medium heat for 5 minutes. Add garlic and rice and stir for 1 minute.

  3. Simmer

    Same pan

    Add 800 ml of the hot stock. Simmer gently, stirring frequently, for 12 minutes. Stir in mushrooms and peas; cook for a further 5–8 minutes until rice is tender, adding the remaining stock as needed. Rice should be loose and spoonable.

  4. Finish

    Same pan, heat off

    Fold in cheese and parsley, taste before adding salt, and rest for 2 minutes. Serve immediately.

Kitchen notes

Contains milk. Use vegetarian-labelled cheese. Best freshly cooked; if saving rice, cool quickly, refrigerate within 1 hour, use within 24 hours and reheat once until steaming throughout. See the lunch guide for handling details.

Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.

Cooling and reheating guidance