Wild Mushroom and Rosemary Rice
Wild Mushroom and Rosemary Rice



  • 15g dried porcini
  • 1 tbsp balsamic vinegar
  • 1 tbsp veg stock powder
  • 1 tbsp oil
  • 1 chopped onion
  • 200g fresh button mushrooms
  • 1 tbsp chopped thyme
  • 1 tsp chopped rosemary
  • 3 sliced garlic cloves
  • 170g brown rice
  • 2 leeks, sliced
  • 50g ricotta
  • 15g grated parmesan
  • Chopped parsley, to serve
  • Put the dried mushrooms in a bowl, and cover with 800ml of boiling water. Stir in the vinegar and stock powder, then leave to soak. Meanwhile, fry the onion in the oil for 8 mins to soften, then add the button mushrooms, herbs, garlic, and plenty of black pepper. Cook for 5 mins, then pour in the stock and dried mushrooms, stir in the rice, and fold in the leeks.
  • Cover, and leave to simmer gently for 30 mins or until the liquid has been absorbed and the rice is tender. Remove from the heat, stir in the ricotta and parmesan, and serve with a scattering of parsley.
45 mins
2 serving

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