Rice with Mushrooms, Bananas and Raisins
The fruit adds so much flavor and texture to this rice side dish you almost want to eat it alone.
- 2 cups of rice, parboiled
- 4 cups of water with 2 chicken stock cubes
- 2 bananas, sliced into thick pieces
- ½ cup of raisins
- 250 g of mushrooms
Preheat oven at 180° C.
Boil the rice, covered, on very low heat for 20 minutes exactly from the time the water comes to the boil.
Melt some butter in a pan and sauté the mushrooms that have been wiped clean with a damp dishcloth (never wash mushrooms under running water: they absorb it like sponges).
Make sure all the juices have cooked off.
Add a little lemon juice.
In a deep Pyrex dish, combine the rice with the raisins and the mushrooms, pour over a little melted butter or olive oil (4 tablespoons), cover with aluminum foil and bake for 10 minutes.
Fluff up the rice with a fork, add the bananas, combine lightly, cover and return to the oven for 5 minutes.