Five-spice crunchy rice salad

Cooking Salads Five-spice crunchy rice salad

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Lables: Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Heat half the butter and half the oil in a frying pan over medium heat. Add mushrooms. Cook for 4 minutes. Remove to a plate. Cover. Set aside.
  2. Heat remaining butter and oil until sizzling. Add onion and five-spice. Cook for 2 minutes. Add rice, stirring to coat. Add lime rind, 2 tablespoons of juice and stock. Bring to the boil.
  3. Cover. Reduce heat to low. Cook for 20 minutes or until rice is tender. Remove from heat. Stir through currants and mushrooms. Cover. Stand for 10 minutes. Stir in noodles and chives. Season. Serve.

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2 tbsp butter
2 tbsp olive oil
200g button mushrooms, sliced
1 onion, finely chopped
1/2 tsp Chinese five-spice powder
1 1/2 cups Basmati rice
1 lime, rind finely grated, juiced
3 cups Massel chicken style liquid stock
1/3 cup currants
100g Chang's Original Fried Noodles
1/4 cup chopped chives

Adv

Autors
Preparation time
10
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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