Chorizo / quorn whole grain brown rice

Finely chop 1 peeled flat mushroom and 1 red onion and fry for 2 mins in 1 tbsp rapeseed oil.

Squeeze the inside from the cloves of 1 whole roasted garlic bulb (half hour in a 180 fan/220C oven) or grate a raw bulb. Add to the fry pan.

Add 200ml vegetable stock in a deep lidded fry pan and bring to the boil.

Meantime rinse 5 tbsp whole grain brown rice in cold water. Drain.

Finely dice 60g chorizo add to the frying pan along with the drained rice and 2tbsp minced quorn, and 60g washed baby spinach leaves.

Put the lid on the frying pan and lower heat to a simmer for 50 minutes until all the liquid has been absorbed. Serve with whole rinsed pak choi leaves.

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Italien Gorgonzola Dop  used in my Scallops, chorizo with white kidney beans recipe.