Directions:
- 1.Using a saucepan, add olive oil, onion and carrot. Fry on moderate heat until glossy (about 5 minutes)
- 2.Add rice, and fry for a further 2 minutes, stirring all the time
- 3.Now add the water and salt. Cook with the lid on, on low heat until ½ the water is absorbed by the rice (about 20 minutes)
- 4.Remove the pot from the heat, open the lid and pack the brown mushrooms on top of the rice (it can be in 1 layer or overlapping each other)
- 5.Place little blobs of butter(medium fat spread)one each mushroom and sprinkle with herb salt
- 6.Spread the spinach over the top of the mushrooms and sprinkle with a little salt and black pepper
- 7.Spread all the grated cheese on op of the spinach, replace the lid and put back on the stove.
- 8.Cook over a low heat for a further 20-30 minutes – until the rice is tender and the cheese melted
- 9.Serve with salad or falafel
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You'll need:
- 1 small onion, chopped fine
- 1 grated carrot
- 2 tbsp olive oil
- 3 cups water
- 3/4 tsp salt
- 1 punnet of big black mushrooms, wiped
- 1 tbsp Irene’s Gourmet Butter (medium fat spread)
- 2 packets of baby spinach, washed and chopped
- 1 block Irene’s Gourmet Cheddar style cheese, grated
- Herb salt and black pepper to taste
