1 punnet of portobello mushrooms
50grms white rice
2 onions chopped
2 cloves of garlic
1 small bunch thyme
Vegetable stock cube
1 litre if water
1 tablespoon olive oil or fry light.
Lightly sauté onions and garlic, add chopped mushrooms and rice then season with salt. Pour over 1 litre of veg stock then add thyme. Simmer until all the ingredients are cooked. Blend together then serve.