Step 1

Brown mushrooms in a tablespoon of butter in a large, deep skillet or pan.

Step 2

Remove and set aside.

Step 3

Add the onion and allow to cook until soft then add the garlic.

Step 4

Add the rice and stock then season with salt and pepper.

Step 5

Allow the rice to cook with the lid ajar until fully cooked. Stir in the sour cream and mushrooms then remove from the heat, cover with a lid and allow to steam for 5 minutes.

Step 6

Serve with green/ spring onions.