Ingredients

• 1/3 cup dried porchini mushrooms
• 2 1/2 cups water
• 1/3 cup sundried tomatoes (not oil-packed)
• 1 tspn olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup SunRice Wholegrain Brown Rice
• 1/2 tspn sage
• pepper to taste
• 1/3 cup reduced-fat tasty cheddar cheese
• 2 tblspns freshly grated parmesan cheese

Instructions

• Place porchini mushrooms in a small bowl and pour 1 1/2 cups hot water over them. Place the sundried tomatoes in another small bowl and pour the remaining 1 cup of hot water over them. Let both stand until softened, about 20 mins.

• Scoop the mushrooms out of the soaking liquid and finely chop them. Strain the soaking liquid through a fine meshed sieve into a bowl. Strain the sundried tomatoes soaking liquid into the same bowl and set aside. Coarsely chop the tomatoes.

• Preheat the oven to 180C. Heat the olive oil and three tablespoons of the mushroom-tomato soaking liquid in a medium saucepan over medium heat. Add the onion and garlic to the pan and cook until the onion is golden, about 7 mins.

• Add the rice, stirring to coat. Add mushrooms, tomatoes, remaining soaking liquid, sage and pepper to the pan and bring to the boil. Transfer the rice mixture to a 20cm square glass baking dish.

• Cover with foil, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 40 mins. Sprinkle the hot rice with the Cheddar and Parmesan cheeses and serve.