Wild mushroom & ricotta rice with rosemary & thyme

3 of 5-a-day fibre folate gluten free gluten free recipe healthy healthy diet plan iron mushroom recipe mushroom rice porcini porcini recipe ricotta ricotta recipe winter

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Source

Ingredients

15g dried porcini mushrooms

1 tbsp balsamic vinegar

1 tbsp vegetable bouillon powder

1 tbsp rapeseed oil

1 large onion , finely chopped

200g pack small button mushrooms

1 tbsp fresh thyme leaves

1 tsp chopped rosemary

3 garlic cloves , sliced

170g brown basmati rice

2 leeks , washed and sliced

50g ricotta

15g vegetarian Italian-style hard cheese , finely grated

parsley , to serve

Method

Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.

Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.

Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.