Fragrant vegetable and mushroom rice
- 500 g chestnut mushrooms
- 1 courgette
- 2 celery stalks
- 2 red peppers
- coriander or parsley
- ground ginger
- cooked rice
- oil, salt and pepper
- parmesan or Grana Padano (optional)
Wash and slice the mushrooms, fry in a little oil until golden, then set aside.
Cut the vegetables into cubes and add to the frying pan. Season with salt and ground ginger, then fry for 3–4 minutes. While the vegetables are still crisp, stir in the mushrooms and the cooked rice.
Sprinkle with the fresh herbs and serve immediately. Coarsely grated parmesan or Grana Padano will add a delicious richness to this dish.
Perfect for a spring lunch or dinner.