1tbspdark chocolategrated (I used Willie's 100% cacao)
2handfulrocketfinely chopped (optional)
1handfulfresh parsleyfinely chopped (optional)
good grinding of black pepper
a few shavings of your favourite hard cheese(I used Ilha Graciosa - an unpasteurised cow’s milk cheese from Portugal).
Instructions
Place the mushrooms in a pan and soak in 600 ml hot water in a pan for ½ an hour. Bring them up to a near simmer and keep it at this temperature.
Add the tamari and chilli sauce.
Fry the onion and garlic in the olive oil over a low heat until translucent. Add the butter and rice. Stir and leave for a few minutes for the rice to absorb some of the butter.
Pour some of the mushrooms and stock into the rice and stir until the liquid is absorbed. Continue to do this until the stock is finished. Cover with a lid, turn the heat off and leave for a few minutes to ensure the liquid is fully absorbed and the rice properly cooked.
Stir the chocolate, cacao, pepper, parsley and rocket (if using). Serve in bowls and scatter with the cheese.
Notes
For a quick evening meal, get the mushrooms soaking before you leave for work.You can easily turn this meal into a vegan one by substituting the butter for more olive oil and either leaving out the cheese or substituting it for some vegan cheese.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.