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Ingredients

  • 2 cloves garlic, crushed
  • 1 large onion, halved and sliced
  • 250g chestnut mushrooms, sliced
  • 25g butter
  • 250g brown basmati rice
  • 500ml vegetable stock, hot
  • 4 cardamom pods, bruised
  • 6 tbsp natural yoghurt
  • a small bunch chives, chopped

Method

  • STEP 1

    Fry the garlic, onion and mushrooms in the butter for 5 minutes.
    Add the rice, stock and cardamon, cover and simmer for 25 minutes or until the stock is absorbed and the rice is tender.
    Mix the yoghurt with chives to serve.

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