Wild mush­room & ri­cotta rice with rose­mary & thyme

BBC Good Food - - Diet Plan -

We’ve used dried mush­rooms in our diet plans be­fore, so go to bbc­good­food.com to see how you can use the rest of the pack. This dish is a good source of carbs to keep you en­er­gised while ex­er­cis­ing.

SERVES 2 PREP 10 mins COOK 45 mins EASY V

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

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

2 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. 3 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.

GOOD TO KNOW fo­late • fi­bre • iron • 3 of 5-a-day • gluten free

PER SERV­ING 560 kcals • fat 15g • sat­u­rates 4g • carbs 82g • sug­ars 11g • fi­bre 10g • pro­tein 20g • salt 0.4g

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