Ingredients

• 1 Brown onion chopped or 2 french shallots
• 1/2 Packet Dried Mushrooms (Asian section of most supermarkets) soaked in water 30 mins
• 2 Beef Stock Cubes
• Rice – 1/2 cup per person uncooked
• Dried herbs – oregano, parsley & tyhme plus dried red chilli
• Butter/Oil
• 1/2 cup dried veg
• Parmesan to serve

Method

Boil the smaller of two cooking pans with water.

Heating Large Cooking pan and add 1 tbsp butter or oil.

Add onion, cook til transparent, add herbs and chilli, cook til fragrant.

Add rice and cook to coat rice (will pop and sizzle a little).

Add 1/2 cup off wine if using, water if not, add stock cubes crumbled and stir.

Continue to add water and stir frequently until rice is cooked.

Add mushrooms with their water and vege during final stage.

Serve in eating pannier, add parmesan and stir through before eating.

You can swap mushrooms for dried biltong or salami or omit the meat entirely and just use the cheese and vege for a vegetarian option. Make sure you swap the beef cube for a vege stock cube though.