Thyme rice with mushrooms and halloumi

Thyme rice with mushrooms and halloumi

Thyme rice with mushrooms and halloumi – one pot wonder

One pot, a few ingredients and one delicious rice dish. Thyme and mushrooms is one of my favourite herb and veg combinations. It is so aromatic but not too overpowering.

The halloumi adds another level of flavour and because of its saltiness, I don’t put any additional salt in the dish. When I first made this my husband asked me where is the meat? He was not too happy about having just rice and salad. But his empty plate and happy grin, in the end, said it all. He loved the grated halloumi with it, so much so that he added more on top. Needless to say, I’ve made this a fair few times since.

Prep Time 10 mins

Cook Time 25 mins

Cooling time 10 mins

Total Time 35 mins

Servings: 6 people


• olive oil

• 3 spring onions, chopped

• 250 g mushrooms, sliced

• 10 springs of fresh thyme or 1 tsp of dried thyme

• 2 1/2 cups of jasmine rice, washed and strained washed

• 1/4 cup lemon juice

• 3 cups warm water

• 1 cup white wine or substitute with 1 cup vegetable stock

• pepper

• grated halloumi to serve


1. Fry the mushrooms and spring onion with the thyme. Allow it to cook until the liquid that is produced evaporates and the mushrooms are slightly golden. 

2. Add the rice and stir it with all the ingredients. Crack some pepper and then add all the liquids. If you do not want to add alcohol then you can add a cup of vegetable stock instead. 

3. Let the rice cook on medium heat for 15min stirring occasionally. Then let it stand for 10min off the heat, covered with the lid. 

4. Serve it with a generous amount of halloumi. I enjoy eating it warm or cold.