About this recipe: Brown rice, with its nutty taste, takes well to robust additions like wild mushrooms and sun-dried tomatoes. Add some well-flavoured vegetarian cheese too, and a little will go a long way.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
*You can make this dish with other dried mushrooms, such as Chinese black mushrooms. Or use sliced fresh chestnut mushrooms and replace the mushroom soaking water with low-sodium vegetable stock in step 4.
*To vary the flavour, try other reduced-fat firm or hard cheeses suitable for grating.
*The concentrated flavour of dried porcini and sun-dried tomatoes enriches this dish without adding any fat, sugar or salt. These wonderful taste enhancers can be kept in your storecupboard for a long time.
*Brown rice is a particularly good grain for blood pressure. It is rich in magnesium, folate and other nutrients, as well as insoluble fibre. Many of these nutrients get stripped out in the milling process that is used to produce white rice.
This was an OK recipe but for the level of effort involved did not deliver great results. I'm unlikely to make it again - 24 Jan 2010