Recipes

Ingredients

Chicken stock – 5 cups

Salt – As needed

Black pepper – As needed

Olive oil – 20ml

Brown onion – 150g

Sliced button mushroom – 200g

Minced garlic – 2 cloves

Thyme – 1 tsp

Jereesh – 200g

Lemon juice – 1/2 tsp

Chopped parsley – 1 tsp

Grated parmesan cheese – 80g

Butter – 50g

Instructions

1. Bring stock to simmer in a saucepan
2. Season it with salt and pepper
3. In a pan heat oil and sauté onions, garlic, and mushrooms
4. Add thyme and season with salt and pepper
5. Add jereesh and cook until grains begin to crackle
6. Add lemon juice
7. Stir in stock 1 ladle at a time and cook until it absorbs all the stock before adding in the next ladle if stock
8. Once all stock is used add cheese, butter and parsley

Instructions

1. Bring stock to simmer in a saucepan
2. Season it with salt and pepper
3. In a pan heat oil and sauté onions, garlic, and mushrooms
4. Add thyme and season with salt and pepper
5. Add jereesh and cook until grains begin to crackle
6. Add lemon juice
7. Stir in stock 1 ladle at a time and cook until it absorbs all the stock before adding in the next ladle if stock
8. Once all stock is used add cheese, butter and parsley

Ingredients

Chicken stock – 5 cups

Salt – As needed

Black pepper – As needed

Olive oil – 20ml

Brown onion – 150g

Sliced button mushroom – 200g

Minced garlic – 2 cloves

Thyme – 1 tsp

Jereesh – 200g

Lemon juice – 1/2 tsp

Chopped parsley – 1 tsp

Grated parmesan cheese – 80g

Butter – 50g