Stir-fried rice with mushrooms and spinach

Recipe from: 1/20/2000 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 8
    cloves garlic, finely chopped
  • 125
    g
    fresh button mushrooms, sliced
  • 125
    g
    fresh brown mushrooms, sliced
  • 45
    ml
    white grape vinegar
  • 3
    small bunches spring onions, green parts sliced
  • 200
    g
    spinach, washed, white parts removed and shredded
  • 1
    Litres
    cold, cooked brown or white rice
  • 190
    ml
    cooked brown lentils
  • SEASONING:
  • 50
    ml
    soy sauce
  • 65
    ml
    fresh coriander, chopped
  • salt and freshly ground black pepper
  • 2
    rounds feta cheese, crumbed
 

Method

 
Heat the oil in a large, deep saucepan and stir-fry the garlic for a few seconds over high heat until fragrant. Add the mushrooms and stir-fry for 1-2 minutes, until slightly softened. Add vinegar, cover and heat until the mushrooms are cooked (about 3 minutes). Add the spring onions and spinach and stir-fry until most of the liquid has evaporated. Add the rice and lentils - stirring until heated through. Add the soy sauce and fresh coriander, mix well and season to taste with salt and pepper. Heat for 1 minute more, add the feta cheese, mix well and serve immediately, garnished with extra spring onions. Serves 4.
 

 

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