Cheesy Mushroom Rice
700g cooked brown rice
50g garlic butter (with herbs, if possible)
40g plain flour
1 tsp English mustard powder
200g Cheddar cheese
Melt the garlic butter in a large frying pan and cook the mushrooms until very brown and what I call 'squeaky'; there should be no liquid left in the pan at all and you will know just what I mean when the mushrooms, almost, seem to squeak Meanwhile, make an all-in-one white sauce by putting the butter, flour, mustard powder and milk into a saucepan and, whisking continuously, bring it all to the boil. Turn the heat down and simmer briefly, then remove from the heat. Add half the grated cheese and stir well until it has melted into the sauce completely. Put the cooked rice into an oven dish, add the mushrooms and mix the cheese sauce in thoroughly. Top with the remaining cheese and bake at 200°c for 30 minutes or so, until the top is somewhat crisp.
It was really, really nice - I cannot sufficiently explain how much I wanted to eat, well, ALL OF IT. This one is definitely a keeper...