Rice with Mushrooms and Scrambled Egg
|Butter||1⁄4 Pound (100 Grams Or 1/2 Cup)|
|Cleaned and sliced mushrooms||4 Pound (225 Grams Or 24 Cups)|
|Long grain rice||1⁄2 Pound (225 Grams Or 1 Cup)|
|Chicken stock||1 Pint (600 Milliliters Or 24 Cups)|
|Single light cream||1⁄4 Pint (150 Milliliter Or 5/8 Cup)|
1 Melt 1/4 of the butter in a saucepan and cook the mush- rooms for 4 minutes, stirring.
Season with salt and pepper and 4 of the lemon juice.
Set aside some of the mushroom slices for garnishing.
2 Add the rice to the mushrooms and stir for 1 minute so that the rice absorbs the cooking juices.
Pour in the stock and the remaining lemon juice and check seasoning.
Bring to the boil, cover, and simmer over very low heat for 15 minutes or until rice is just tender and the liquid absorbed.
3 Beat together the eggs and cream with a little salt and pepper.
Melt the remaining butter in a pan and pour in the eggs.
Cook gently, stirring all the time, until the eggs are cooked but not dry.
4 Divide the rice between 6 serving dishes.
Make a well in the middle of each and fill it with scrambled egg.
Decorate with the reserved mushroom slices.
Tips: For extra flavour, add to the eggs while cooking: 50 g (2 oz) (4 cup) grated cheese or 5 g (1 tablespoon) mixed, chopped fresh herbs.
For a decorative touch, stir 50 g (2 oz) (3/8 cup) cooked corn kernels into the rice just before serving.