3stalksspring onionkeep the white and green part separated
0.5teaspoonfreshly ground pepperadjust as per taste
Salt as per taste
2.5cupswateradjust the quantity as required
Heat oil in a pan. Add chopped garlic and saute until the raw smell goes away.
Add the white portion of spring onion and saute for a few seconds before adding the mushrooms. Cook the mushrooms till their water gets evaporated.
Next, add the crumbled vegetable bouillon cube, salt, and pepper. Mix and add the rice. Saute the rice for about a minute and then add water. Cover the pot and cook for around 12-15 minutes or until the rice gets cooked.
Once done, switch off the gas and don't remove the lid for the next 5 minutes. After that, remove the lid, fluff rice using a fork. Add chopped spring onion green and mix. Serve hot.