Lemony mushroom & herb rice

• American long grain rice↗a mugful of
• chestnut mushrooms↗250g pack g
• olive oil↗2 tbsp tbsp
• large garlic cloves↗2

  finely chopped

• chopped parsley5 tbsp tbsp
• snipped chives3 tbsp tbsp
• lemon↗finely grated zest 1

  finely grated zest 1

Step-by-step instructions

1. 1

   Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

2. 2

   Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.

3. 3

   Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.

4. 4

   Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.