Serves 4
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  1. Cook the brown rice according to the package instructions, then set aside.  
  2. Heat the oil in a wide, deep frying pan over a medium heat. Add the mushrooms, rosemary and garlic. Cook for five minutes, or until the mushrooms are golden.  
  3. Add the cooked rice and sun-dried tomatoes to the pan.  
  4. Stir in the goat’s cheese until melted and creamy, then gradually add the stock, stirring until fully absorbed. Season to taste.  
  5. Serve, topped with rocket and black pepper. 

Nutrition Facts

Per serving: 485k cals, 11.1g fat (5.4g saturated), 79.7g carbs (2.2g sugars), 16.9g protein, 4.5g fibre, 0.331g sodium