This dish is so easy to make. And even better, you can adapt it to what you have in your refrigerator. This was billed as a risotto "type" dish so we call it Not Risotto. Mike makes this often and has even used frozen vegetables or leftover meat and stirs those things into the rice and then puts the mushrooms on top. He feels the cheese is optional, mostly because he doesn't usually have cheese in his refrigerator. How un-American. I just put some squeezy garlic in with regular olive oil.
Serves 4
Prep 5 min
Cook 40 min
For the mushrooms
450g mushrooms
3 tbsp garlic-infused oil
For the rice
1 cup uncooked long-grain rice
2 cup vegetable stock, boiling hot
1 tbsp dried thyme
½ tbsp dried or fresh parsley
1 tsp salt
½ white or black pepper
1/2 cup extra mature cheddar, grated
Small handful of chives, finely chopped, to serve
Rocket salad, to serve
Heat the oven to 200C (180C fan)/390F/gas 6. In a small bowl, combine the mushrooms and garlic-infused oil.
Add all the ingredients for the rice (apart from the chives and rocket) in a 23cm x 33cm roasting dish and mix well. Lay the mushrooms on top and put in the oven for 40 minutes. Top with chives and serve with rocket.
