This vegetarian dish is economical, very simple and high in fibre.
Ingredients
- 500g mushrooms – button, honey browns, oyster
- 1 large brown onion, finely diced
- 1 clove garlic, crushed
- 2 cups peas, fresh or frozen
- 4 cups cooked brown rice
- 30g butter or vegetable oil
- salt and pepper to taste
- 1 cup grated cheddar cheese
- 1 bunch chives, chopped finely
Method
Preheat the oven to 190C. Season the cooked rice with salt and pepper and stir in the chopped chives and half a cup of the grated cheese.
Heat the butter and cook the onion and garlic over a moderate heat until the onion is softened. Add the mushrooms and peas and heat gently for 4 or 5 minutes. Season with salt and pepper.
Grease a medium sized casserole and layer, with the rice first then vegetables and so on, and finish with a layer of rice.
Top with the remaining cheese. Cover and cook for 15-20 minutes. Remove the cover for a few minutes and allow the cheese to brown lightly.
Judith Sweet
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