Ricotta rammed ’rooms

Preparation info

  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 5

Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

In some pastoral communities across the globe, these are known as shepherd’s mushrooms because of the ricotta salute to sheep.

Lemon and garlic coax zing and flavour into the thudding ricotta and earthy mushrooms, which, let’s face it, are some of the more lacklustre ingredients to be found in a far-flung goatskin kitchen tent.

Ingredients

  • 55 g/2 oz/scant cup long-grain brown rice, preferably basmati, soaked for 2 hours, rinsed and drained

Method

Put the rice, stock and garlic in a saucepan and bring slowly to the boil, then cover and cook very gently for 20–25 minutes until the rice is tender. Remove the pan from the heat, cover and leave for 15 minutes.

Preheat the oven to 180°C/350°F/Gas 4 and grease a baking sheet.<