Ricotta rammed ’rooms

Name: Ricotta rammed ’rooms
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: 180 ml/6 fl oz/¾ cup vegetable stock; 55 g/2 oz/scant ⅓ cup long-grain brown rice, preferably basmati, soaked for 2 hours, rinsed and drained; 1 tbsp oil; 185 g/6½ oz smoked bacon cut into small cubes; zest of ½ lemon; green salad and crostini; salt and freshly ground black pepper; 300 g/10½ oz medium-size mushrooms; 1 garlic clove, very finely chopped; 4 tbsp thyme leaves; 250 g/9 oz/generous 1 cup ricotta cheese; 2 tsp lemon juice

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

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 ⅓ cup long-grain brown rice, preferably basmati, soaked for 2 hours, rinsed and drained

Starter
Main course
Gluten-free

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.<