Friday, 18 March 2011

Wild mushroom rice

A quick and tasty accompaniment to any meal, it has a variety of interesting textures and flavours. Any mushrooms can really be used, although a selection of different types would be best. I get bags of frozen wild mushrooms from Waitrose, but most supermarkets have at least two or three varieties. Don't forget to look in the dried section for porcini mushrooms! (those must be soaked ahead of time - check packet)

Wild mushroom rice

Serves 4

Cooking time varies hugely according to what mushrooms you use, but say about 20 minutes

500g - 600g wild mushrooms

2 x 250g packets of ready-cooked rice such as Tilda or Uncle Ben's.

200g cream cheese or creamy goat's cheese

Fresh chives, chopped

Fresh Tarragon, chopped

4 thinly sliced garlic cloves (Or I used Lurpak garlic butter with a couple of teaspoons of Bart's garlic paste)

* Cook the mushrooms according to which type you chose with the garlic until they are nearly done

* Stir in the ready rice, stir fry for a couple of minutes

* Add the chives and tarragon and stir well, taking the opportunity to season with salt and pepper if required

* Leave to cook on a medium heat for about 5 more minutes

* Stir in dollops of the cream cheese, and serve it either fully melted or still in gooey lumps

I served my rice with Quorn sausages.

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