Ingredients
- rice: 150g/5½oz long grain rice
- broccoli: ½ head of broccoli (around 175g/6oz) cut into small florets (optional)
- vegetable oil: 2 tbsp vegetable oil
- onion: ½ medium onion, finely chopped
- mushrooms: 250–300g/9–10½oz mushrooms, thickly sliced, or halved if small
- garlic: 1 garlic clove, peeled and crushed
- plain flour: 2 tsp plain flour
- chicken stock: 150ml/¼ pint hot vegetable or chicken stock, made with ½ stock cube
- crème fraîche : 4 tbsp double, single or soured cream or crème fraîche
- black pepper
Method
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A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender.
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While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring.
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Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve.
Drain the rice and broccoli and serve alongside the creamy mushrooms.
Crafts and Life 
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