Mushroom Doria (Vegetarian Rice Gratin with Cheese Sauce)
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Ingredients
- 300 g mixed mushrooms (shiitake and chestnut)
- 500 g cooked long-grain rice, cold
- 2 tbsp plain flour
- 40 g unsalted butter
- 400 ml milk
- 100 g grated cheddar
- 2 tbsp tomato ketchup
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 15.8 g
- Carbohydrate
- 47.3 g
- of which sugars
- 8.3 g
- Fat
- 19.5 g
- of which saturates
- 12 g
- Fibre
- 2 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Melt half the butter in a frying pan over a medium-high heat and cook the mushrooms for 5-6 minutes until softened. Stir in the ketchup and the cold rice and cook for 2-3 minutes until hot, then spread over the base of a baking dish.
- 3
Melt the remaining butter in a pan over a medium heat, stir in the plain flour and cook for 1 minute, then gradually whisk in the milk until smooth.
- 4
Simmer for 3-4 minutes, stirring, until thickened, then stir in half the grated cheddar until melted.
- 5
Pour the cheese sauce over the rice and mushrooms and scatter with the remaining cheddar.
- 6
Bake for 15-18 minutes until bubbling and golden on top.
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