- 15g dried porcini mushrooms
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tbsp vegetable bouillon powder
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g pack small button mushrooms
- 1 tbsp fresh thyme leaves
- 1 tsp chopped rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 garlic cloves, sliced
- 170g brown basmati rice
- 2 leeks, washed and sliced
- 50g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 15g vegetarian Italian-style hard cheese, finely grated
- parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.
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.
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.
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