Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 2
Ingredients
| 2 cup | MUSHROOM Steamboat Selection 6 in 1 |
|---|---|
| 1 tbsp | cooking oil |
| 2 cloves | garlic, minced |
| 1 cup | frozen mix vegetables |
| 1 cup | heavy cream |
| ½ cup | chicken stock |
| 2 cup | cooked rice |
| Salt and pepper to taste | |
| Grated mozzarella and cheddar cheeses (for topping) |
Method
- Cut the items in the MUSHROOM Steamboat Selection 6 in 1 into quarters.
- Heat up a large, deep pan with cooking oil. Stir fry minced garlic until fragrant.
- Add the MUSHROOM Steamboat Selection 6 in 1, followed by the mixed vegetables.
- Pour in the cream, stir well then add the chicken stock. Bring mixture to a boil.
- Add the cooked rice, followed by salt and pepper to taste. Stir and cook for 2 minutes or until the sauce is almost fully absorbed by the rice.
- Place rice into a heatproof baking dish. Sprinkle with grated cheeses.
- Bake in a pre-heated oven at 220°C, until the cheese surface turns golden brown. Serve immediately.
To find out more about MUSHROOM products and where to purchase, click here.
