Ingredients
For the rice
30g/1oz butter
30g/1oz onion, chopped
100g/3½oz wild mushrooms
100g/½oz rice, cooked according to packet instructions
30g/1oz sun-blushed tomatoes, chopped
45ml/3 tbsp double cream
30g/1oz goats' cheese
1 handful mixed fresh herbs (parsley, chervil, basil, coriander), chopped
squeeze lemon juice
For the goats' cheese roll
2 rashers bacon
30g/1oz goats' cheese
Method
1. Melt the butter in a frying pan over a medium heat. Add the onion and cook until softened.
2. Add the mushrooms and cook for 2-3 minutes.
3. Add the rice and stir well.
4. Add the remaining rice ingredients and stir well.
5. For the goats' cheese roll, wrap the rashers of bacon around the goats' cheese and place into a hot frying pan. Fry for 3-4 minutes, turning regularly, until the bacon is crisp and golden.
6. To serve, place the rice mixture into a warm bowl and arrange the goats' cheese roll on top.
