Wild mushroom & ricotta rice with rosemary & thyme - Good Food Middle East

Ingredients

• 15g dried porcini mushrooms
• 1 tbsp balsamic vinegar
• 1 tbsp vegetable bouillon powder
• 1 tbsp rapeseed oil
• 1 large onion, finely chopped
• 200g pack small button mushrooms
• 1 tbsp fresh thyme leaves
• 1 tsp chopped rosemary
• 3 garlic cloves, sliced
• 170g brown basmati rice
• 2 leeks, washed and sliced
• 50g ricotta
• 15g vegetarian Italian-style hard cheese, finely grated
• parsley, to serve