Step 1:

  • Make the stock using boiling water and use this to boil the rice. When it looks like the rice is starting to soak up all the water, add another 1/4 pint (approx) and keep boiling.
  • Step 2:

  • Step 3:

  • Meanwhile, cut up the onion into small chunks and crush the garlic. Saute in a deep frying pan (or wok) on a very low heat and after the onions have begun to soften, add the celery. after everything has softened add the mushrooms, stir and put the lid on the pan.
  • Step 4:

  • Step 5:

  • When the rice is cooked and very soft (still sticking together a bit) tip it into the frying pan. Add a little water if you think it is going to dry out. Mix the veg through the rice, seasoning with the salt and pepper.
  • Step 6:

  • Step 7:

  • Add the cheese and mix through until it is all melted.
  • Step 8:

  • Step 9:

  • Garnish with parsley if you have it, but it’s not essential.
  • Step 10:

  • Happy eating!
  • Step 11:

  • Step 12:

  • This recipe is also great with butternut quash, carrots, peas – almost any vegetable!
  • Step 13:

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