1 tbsp oil
1 small onion, finely chopped
1 clove garlic, peeled and crushed
8 oz (225 g) wholegrain rice
6 oz (175 g) mushrooms, thickly sliced
15 fl oz (450 ml) hot chicken stock
1/2 teaspoon (2.5 ml) dried oregano
3 oz (75 g) Cheddar, grated
3 tbsps fresh chopped parsley
1 small onion, finely chopped
1 clove garlic, peeled and crushed
8 oz (225 g) wholegrain rice
6 oz (175 g) mushrooms, thickly sliced
15 fl oz (450 ml) hot chicken stock
1/2 teaspoon (2.5 ml) dried oregano
3 oz (75 g) Cheddar, grated
3 tbsps fresh chopped parsley
method
1. Heat the oil in a saucepan and gently fry the onion and garlic until translucent.
2. Stir in the rice and mushrooms. Add the stock and bring to the boil, stirring. Add the oregano and cheese.
3. Pour into a buttered casserole.
4. Bake at Mark 4 (180°C) 350°F, for 30 minutes or until the rice is tender.
5. Stir in the parsley and serve with green salad.
2. Stir in the rice and mushrooms. Add the stock and bring to the boil, stirring. Add the oregano and cheese.
3. Pour into a buttered casserole.
4. Bake at Mark 4 (180°C) 350°F, for 30 minutes or until the rice is tender.
5. Stir in the parsley and serve with green salad.
serving amount
serves 2
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