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Ingredients
- 20 g dried porcini mushrooms
- 500 g boiling water, to soak
- 260 g doongara rice, brown (see Tips)
- warm water, to soak
- 15 g extra virgin olive oil
- 270 g leek, trimmed, white part only, cut into pieces
- 2 garlic cloves
- 100 g fresh oyster mushrooms, thinly sliced
- 200 g fresh Swiss brown mushrooms, thinly sliced
- 200 g water
- 2 tsp Vegetable stock paste, salt free (see Tips)
- 3 sprigs fresh thyme, leaves only, plus extra to garnish
- ground black pepper, to taste
- 1 tsp lemon juice, to serve
- 50 g pecorino cheese, grated
- Nutrition
- per 1 portion
- Calories
- 1517.5 kJ / 362.5 kcal
- Protein
- 13.5 g
- Carbohydrates
- 49.8 g
- Fat
- 10 g
- Saturated Fat
- 3.3 g
- Fibre
- 6.5 g
- Sodium
- 141 mg
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