Ingredients:

• 270g brown rice
• 2 tbsp olive oil
• 2 medium onions, finely diced
• 4 garlic cloves, crushed
• 225g button or flat mushrooms, wiped clean and finely sliced
• Handful fresh parsley, chopped
• Finely grated zest of 2 lemons, plus juice of 1 lemon

Method: 

1. Put the rice and a good pinch of salt in a saucepan and cover with twice the volume of cold water. Cover and bring to the boil. Reduce the heat and simmer for 20-25 minutes. Drain well.

2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onions and cook, stirring occasionally, for 5 minutes until soft. Add the garlic and cook for 1 minute. Turn up the heat, add the mushrooms and season. Cook, stirring, for 3-4 minutes, until they have wilted. Take off the heat.

3. Add the rice to the onions, along with the parsley, lemon zest and juice. Mix well, season and cool until needed.