Creamy mushroom rice
A Italian dinner for the galley that copes with rough seas, one pot, about 30 min hands-on.
- Dinner
- Italian
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)340 g (85 g)
- Mushrooms (button)480 g (120 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Butter40 g (10 g)
- Vegetable stock cubes16 g (4 g)
- Cooking cream (UHT)120 g (30 g)
- Parmesan (block)40 g (10 g)
Method
- Soften onion and mushrooms in butter.
- Stir in rice; add hot stock a ladle at a time over 20 minutes.
- Finish with cream and parmesan.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 540
- protein
- 15 g
- fat
- 18 g
- carbs
- 80 g
- sugar
- 6 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes