Recipe & Image taken from www.bbecgoodfood.com
500ml vegetable stock
1 onion, sliced
300g mixed mushrooms
2 garlic cloves, crushed
200g mixed basmati rice & wild rice
zest and juice of 1 lemon
small bunch snipped chives
6 tablespoons soft cheese with garlic
Put 2 tablespoons of the stock in the non-stick pan and then cook the onions for 5 minutes untik softened. Add a splash more stock if it starts to dry out.
Add mushrooms and garlic and cook for 2 minutes more. Add the rice and lemon zest and juice, mixing well. Pour in the remaining stock and seasoning before bringing to the boil/
Turn down heat, cover and simmer for 25-30 minutes until the rice is tender. Stir through half each of the chives and soft cheese and top with the rest.