![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgz0e0e_bhg93JIvcfQ65_DjaWUC9X9hM7I6dhLHHu3FQkhW3N_ds17WQzGFXWKgZFUHE4NOAl0lhpw6b1EMKM_PaxGbAjnmK2jukUcTttmpAMRhKqhT3cA96gB1BsLDhHiybMtxnLGDF/s320/sm3.jpg)
Ingredients:
- 2 large mushrooms, per person (Peeled)
- 75g wholegrain rice, per person
- 1 veggie stock
- 2 medium tomatoes, chopped
- goats cheese, chopped (optional)
- Salt and pepper, to taste
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaW7u8hGhaTcuqSZuLZbIooKn9CkUIDb7kohnK-oHRXAgBtAqSz37yqX1_b5QZViGslFdZT9jIPDZz2S5HFBkrNMHm7EOL2V9GSf7NDelHgcbyRoQqzlmlCAxiAhiMbdLte6plsUwQk9C/s320/sm1.jpg)
- Boil the rice in 1.5 litres of water (do NOT use a lid) and add the stock cube to the pan, should take about 30 minutes.
- When the rice has been cooking for 20 mins, grill the mushrooms on a medium heat for 5 minutes
- The rice should absorb all the water but if it doesn't then you can drain some away.
- Mix in the tomatoes and cheese to the rice and stuff on top of the mushroom cups, grill for a further 5 mins (There will be some rice left which you can plate up without a mushroom).
- Serve up with some corn on the cob or veg of your choice.
- Enjoy! Cassidy xx