Heat the oil in a pan. Sauté the onion and garlic, add the porcini mushrooms and continue to cook for approx. 3 mins. Add the Ebly wheat and cook for approx. 2 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 8 mins., stirring occasionally.
Mix in the cream, cheese and rocket, heat through, season.