Ingredients

1 cup quick-cook or parboiled brown rice
2 tbsp olive oil or butter
1 small onion finely chopped
2 cloves garlic, minced
1 teaspoon chilli flakes (optional)
500 gram button mushrooms, sliced
3 cups hot vegetable stock
¼ cup grated Parmesan
Salt & black pepper

Instructions

Heat oil/butter in a pan. Add onion and a pinch of salt. Cook 3 4 min until soft. Add garlic and chilli if using and for cook 30 seconds.

Add mushrooms, cook until they release moisture and get golden (5 7 min). Pepper generously.

Stir in brown rice. Cook 1 minute.

Add stock and stir, bring to a gentle boil. Cover and simmer 15 18 min or until rice is cooked.

Uncover, stir well. If it s too thick, add a little hot water or stock.

Stir in Parmesan and serve.