Special Diet

Quick Mushroom and Brown Rice Bowl

cook 10 mins
  • 1 tablespoon olive oil
  • 8 portabellini or small flat field mushrooms, chopped
  • 1 teaspoon chopped tarragon
  • 350 g (12 1/2 oz) cooked roast chicken slices, roughly chopped
  • 500 g (1 lb) steamed brown basmati rice
  • 125 g (4 oz) lamb’s lettuce or watercress
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce, to taste (optional)
  • Heat the olive oil in a large frying pan over a medium heat, then add the mushrooms and cook for 6–7 minutes, stirring frequently, until softened and golden. Stir in the chopped tarragon, chicken and rice and stir to heat through.
  • Spoon the rice into serving bowls, scatter over the lamb’s lettuce or watercress and drizzle over the Worcestershire sauce. Sprinkle over a little Tabasco, if using, and serve immediately.
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