Chestnut Mushroom Rice Stir-Fry

Hi girls
I cooked this last night and it was super simple and so delicious I thought I'd share it with you!!

25g unsalted butter (could use margarine)
3-4 garlic cloves, thinly sliced
1 teaspoon peeled and grated fresh root ginger (don't skip this bit)
3 spring onions, thinly sliced (I used an ordinary onion finely chopped as I didn't have spring)
1/2 teaspoon turmeric
250g chestnut mushrooms, thinly sliced (just wipe, don't peel)
225g basmati rice, rinsed and drained 
2 tablespoons chopped coriander leaves (I didn't have, so used flat parsley which was fine)
600ml (1 pint) boiling stock
salt and pepper

Put the garlic, ginger, onions, turmeric and mushrooms in a bowl.  
Heat butter in large heavy based saucepan (with lid).  Once melted tip in contents of bowl.
Stir-fry for 2-3 mins and then add rice and coriander/parsley.  Season, add boiling stock and bring back to boil.
Cover with lid, reduce heat to low and simmer gently for 10 mins.
Remove pan from heat and leave rice covered and undisturbed for 10 mins.
Fluff up with a fork and serve.

Almost a meal in itself and really yummy!
Have a go!