Caribbean Herbed Mushroom with Peas and Rice

Ingredients

• For the Mushroom and Pea Stir-fry
• Chestnut mushrooms 500g
• Frozen peas 200g
• Red onion 1 medium
• Garlic cloves 3
• Fresh ginger 2cm piece
• Scotch bonnet chilli (optional, deseeded) 1/2
• Fresh thyme sprigs 2
• Ground allspice 1/2 teaspoon
• Vegetable stock 150ml
• Light coconut milk 200ml
• Lime 1/2
• Vegetable oil 2 tablespoons
• Salt to taste
• Black pepper to taste
• Fresh parsley or coriander, chopped (for garnish) small bunch
• For the Rice and Peas
• Basmati rice 200g
• Kidney beans, canned 1 x 400g can
• Water (for rice) 400ml
• Coconut milk (optional, for richer rice) 100ml
• Fresh thyme sprig (for rice) 1
• Garlic clove (for rice, lightly crushed) 1
• Salt (for rice) pinch

Method

1. Rinse the rice thoroughly under cold water. Drain well.
2. In a medium saucepan, combine the rinsed rice, 400ml water, 100ml coconut milk (if using), 1 thyme sprig, 1 crushed garlic clove, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the rice is cooking, prepare the mushroom and pea mixture. Slice the mushrooms and finely chop the red onion, garlic, and scotch bonnet (if using).
4. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened.
5. Add the minced garlic, ginger, scotch bonnet (if using), thyme sprigs, and ground allspice. Stir-fry for 1 minute until fragrant.
6. Add the sliced mushrooms to the pan. Cook, stirring occasionally, for 5-7 minutes until the mushrooms have released their liquid and started to brown.
7. Pour in the vegetable stock and light coconut milk. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
8. Stir in the frozen peas and cook for another 2-3 minutes until they are tender and bright green. Squeeze in the juice of half a lime.
9. Remove the thyme sprigs from the mushroom mixture.
10. Serve the herbed mushroom and pea mixture hot, spooned over the prepared rice and peas. Garnish with fresh chopped parsley or coriander.