Five-spice crunchy rice salad

Detailed step-by-step description of how to cook the dish "Five-spice crunchy rice salad". Try it by all means

Recipe «Five-spice crunchy rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.