4 tablespoons olive oil
Heat the oil in a pan and gently fry the onions and eggplant for a few minutes to soften.
2 onions, finely chopped
1 eggplant, roughly chopped
1 cup rice
3/4 cup oyster mushrooms, roughly chopped
3 cups vegetable stock
3 ounces double/heavy cream
3 ounces cheddar cheese
2 tablespoons of chervil, parsley and dill, roughly chopped
Add the rice to the pan and continue to cook, stirring for a few minutes.
Add the mushrooms and pour in the stock, a ladelful at a time, until the stock has been absorbed.
Continue this process, stirring continuously until all the stock has been absorbed, about for 15-20 minutes.
Stir in the cream and cheese and season to taste.
Serve garnished with the chopped herbs.
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