🕒 Preparation time: 15 min
🕒 Cooking time: 60 min
🕒 Total time: 1 hour 15 minutes
🍴 Serves: 4
🍄 Ingredients:
2 tbsp oil-based butter or butter
1 onion, diced
2 celery sticks, diced
2 carrots, diced
240 g sliced mushrooms
3-5 cloves of garlic, minced
1 tsp thyme leaves, stems removed
1/2 tsp smoked paprika
1/2 tsp black pepper or flavor
185g basmati rice or parboiled rice
710 ml vegetable broth
480 ml water
1 pack (160g) of Lummus Original
🥣 Method:
1. Warm the olive oil or butter in a large Dutch oven or heavy-based pot over medium-high heat. Add the onion, carrot, and celery and sauté for 3 to 5 minutes, until they start to brown. Add the mushrooms, garlic, smoked paprika, thyme, and black pepper. Sauté for a further 2 to 3 minutes, stirring occasionally, until the mushrooms have reduced to about half their size.
2. Add the rice, vegetable broth, and the water to the pot. Cover and bring to a boil over high heat.
3. Uncover, reduce the heat to medium, and simmer for 45 to 50 minutes, stirring occasionally. Stop cooking when most of the rice is tender (but do not overcook!). The soup should be quite thick at this stage, but if it looks too thick, you can thin it out with some extra water.
4. Stir in the Lummus Original and mix well. Reduce the heat to medium-low and simmer for another 2 to 3 minutes, until cooked through. Adjust the consistency and seasoning as needed (add more liquid, salt, or pepper if necessary).
5. Serve hot. Store any leftovers in the fridge for up to 5 days. The rice will continue to absorb liquid as it sits, so you may need to add extra water or vegetable stock when reheating.
