• 25 g Flora Freedom
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 cm piece fresh root ginger, grated
  • 1 tsp ready crushed chilli (optional)
  • 1/2 tsp fresh turmeric
  • 200 g easy cook brown rice
  • 125 g button mushrooms, halved
  • 425 ml vegetable stock
  • 50 g pine nuts, toasted
  • bunch coriander (31 g pack), chopped
  • salt and black pepper


  1. Heat Flora Freedom and oil in a large pan and fry the onion until soft, but not browned.
  2. Stir in the garlic, ginger, chilli (if using), rice, turmeric and cook gently while stirring for 2-3 minutes.
  3. Add mushrooms then pour in the vegetable stock and bring to the boil.
  4. Cover and cook over a gentle heat for about 25 minutes, or until the rice is tender and the liquid has been absorbed.
  5. Stir the pine nuts and coriander through the rice and continue to cook for a further 3-4 minutes.
  6. Season to taste and serve immediately.

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