Name: Mushroom and thyme rice cakes
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 1
Ingredients: 72.80 gm olive oil; 20g butter; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 250g button mushrooms, sliced; 400.00 gm white medium-grain rice; 20.00 ml fresh thyme leaves; 892.50 gm vegetable liquid stock; 1 egg, lightly beaten; 82.50 ml finely grated parmesan; 62.50 ml plain flour; rocket leaves, to serve; lemon wedges, to serve

Mushroom and thyme rice cakes

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Prep Time:
55 minutes

Cook Time:
40 minutes

Total Time:
95 minutes

Ingredients:

72.80 gm olive oil
20g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
250g button mushrooms, sliced
400.00 gm white medium-grain rice
20.00 ml fresh thyme leaves
892.50 gm vegetable liquid stock
82.50 ml finely grated parmesan
62.50 ml plain flour
rocket leaves, to serve
lemon wedges, to serve

Instructions:

In a medium saucepan over medium heat, combine half of the oil, butter, onion, and garlic. Cook until the onion is soft, about 5 to 8 minutes. Then add mushrooms and continue cooking and stirring for another 5 to 10 minutes.
Combine rice and fragrant thyme in the pan. Sauté for 1 minute. Pour in the stock, crank up the heat to high, and bring it to a vigorous boil, giving it a gentle stir now and then. Lower the heat, cover the pan, and let it simmer undisturbed for 15 minutes.
Allow the mixture to cool before chilling in the fridge until cold.
Combine the egg and parmesan with the rice, season with salt and pepper, then shape into 12 patties and gently coat with flour.
In a large frying pan over medium-high heat, brown patties for 2 to 3 minutes per side until golden and cooked through. Garnish with rocket leaves and lemon wedges before serving.

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