Rice Soufflé With Mushrooms

This filling and flavourful souffl?s truly comfort food. Serve this with a side dish of leafy greens.

4 cups (1 l) water
1/2 tsp (2 ml) sea salt
2 cups (500 ml) long grain brown rice such as basmati
2 cups (500 ml) white mushrooms or a mix of different mushrooms, sliced
1 Tbsp (15 ml) butter or coconut butter
1 medium-size onion, diced
Herbal salt, to taste
3 free-range eggs
4 Tbsp (60 ml) milk, cream or soy milk
1 cup (250 ml) hard cheese such as Gouda or Gruy?, grated
1 bunch fresh parsley, finely chopped

Preheat oven to 400°F (200°C). Cook rice until tender for 40 to 50 minutes, then turn off heat and let sit for 10 more minutes. In a pan, saut?nions in butter until translucent. Add mushrooms and herbal salt; saut?or five to 10 minutes longer. In a bowl, beat eggs, then mix with milk (or cream or soy milk), cheese and parsley. Fold mushrooms and egg mixture into rice and place in a baking dish. Bake in preheated oven for 30 minutes. Serves four.

Source: alive #240, October 2002