• 150g basmati rice
  • 75g shitake mushrooms, sliced
  • 1/2 onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 50g butter
  • 300ml chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 100g spinach
  • 1 tbsp freshly chopped parsley


  1. In a heavy based saucepan heat the oil, half the butter, onions, garlic and mushrooms and cook until the vegetables soften without colouring.
  2. Add the rice and stir to coat in the juice, then add the chicken stock and bring to the boil.
  3. Put a lid on the pan and cook in a pre-heated oven at 180 for 10 minutes.
  4. Remove from the oven, stir through the spinach, soy and rice wine and return to the oven for a further 3 minutes.
  5. Remove the rice from the oven and fork into a serving dish with the remaining butter and parsley.