12 chestnut mushrooms, sliced
1 medium onion finely chopped
1 clove garlic
½ tsp oregano
200g Delicious Alchemy rice flakes
500ml gluten free vegetable stock
1 tbsp olive oil
Pinch fresh rosemary to serve
1 Heat the oil in a pan and gently fry the garlic and onions for five minutes until soft. Add the mushrooms and cook for a further 3 minutes.
2 Add the rice flakes, stock and oregano to the pan and keep stirring the mixture until all the stock has been absorbed and the rice is soft and a creamy texture.
3 Serve in bowls with a sprinkle of rosemary.
Recipe courtesy of www.deliciousalchemy.com