Lemony mushroom pilaf

• vegetable stock↗500ml ml
• onion↗1

  sliced

• mixed mushrooms300g g

  sliced

• garlic cloves↗2

  crushed

• mixed basmati rice↗200g g

  and wild rice

• zest and juice 1 lemon
• small bunch snipped chives
• light soft cheese↗6 tbsp tbsp

  with garlic and herbs

Step-by-step instructions

1. 1

   Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened – add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.