Sep 28, 2023
Want to spice up your life? Well, we have just the dish for you.
Ingredients
300 g portobello mushrooms, finely sliced
200 g Swiss brown mushrooms, finely sliced
200 g button mushrooms, finely sliced
1 leek, finely sliced
1 shallot, finely sliced
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp butter
1 tbsp sea salt
1 tbsp cracked black pepper
1 tsp smoked paprika
1 tsp turmeric
½ tsp cinnamon
2 cups basmati rice
1 cup frozen peas
½ red chilli, finely chopped
3 ½ cups vegetable stock
¼ cup parsley, finely chopped
To serve
Sprinkle of parsley, finely chopped
Sprinkle of chives, finely chopped
Zest and juice of 1 lemon
Pinch of sea salt
Directions
On low heat in a pan, add the olive oil, butter, leeks, shallots and garlic. Sauté until translucent.
Next, add in all the chopped mushrooms along with the salt & pepper. Stir and cook until the mushrooms have reduced in size by half, started to colour, and the excess liquid from the mushrooms has evaporated, about 10–15 minutes.
Then add in the spices, give it a good stir to incorporate all the flavours.
Now add in the rice, frozen peas and chilli. Stir to combine and cook for a further 1–2 minutes.
Pour in the vegetable stock and add the parsley. Cook on low heat for 20 minutes, with lid on.
To finish, garnish with finely chopped parsley & chives, the lemon zest and juice, and a pinch of salt.
Sep 8, 2023
Try this if you’re after a light and refreshing salad to invigorate your taste buds
Ingredients
375 g cup mushrooms
1 medium Lebanese cucumber
1 tbsp olive oil
Pinch salt
Handful mint leaves
1 (250g) microwave rice pouch (your choice of rice and grains)
½ cup raw or honeyed cashews
½ cup pomegranate arils*
Juice of 1 lemon
Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup for a vegan option)
Salt and pepper to taste
Directions
Slice mushrooms. Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds. Slice the cucumber and set aside.
In a large frying pan, heat oil over medium heat. Add the sliced mushrooms, season with salt and sauté them until they become tender and slightly browned, about 5–7 minutes.
Meanwhile, pick mint leaves off stems and chop finely, reserve some whole leaves as well. Chop cashews. Follow the instructions on the rice pouch to cook the rice in the microwave. Once cooked, add to a large bowl and allow to cool slightly.
Add cucumber, cashews, mint and cooked mushrooms to the rice bowl, toss gently.
Extract the pomegranate arils from the fruit if you haven’t already or use frozen ones, and add to the bowl. Drizzle with lemon juice. Transfer to a serving platter.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust the seasoning if needed. Serve dressing on the side and drizzle over the salad before serving.
*Note: If you can’t get fresh pomegranate, you can use frozen arils instead.
Aug 18, 2023
Experience a blend of textures and flavours with our warm tofu mushroom poke bowl
Ingredients
2 flat mushrooms, diced
1 cup red cabbage, shredded
200 g extra firm tofu, diced
4 slices of halloumi
1 cup cooked brown rice
2 wedges of pumpkin, roasted
½ cup cooked edamame beans
½ Lebanese cucumber, diced
2 tbsp sesame seeds
2 tbsp pickled ginger
Sriracha mayonnaise
Extra virgin olive oil, for cooking
Directions
Heat some olive oil in a pan and cook mushrooms, cabbage and tofu – then remove and set aside.
Then, in the same pan, cook halloumi for a few minutes each side.
Place brown rice into bowls, add a wedge of pumpkin and the cabbage, tofu, halloumi, mushrooms and cucumber.
Sprinkle with sesame seeds, top with some pickled ginger and Sriracha mayo. Enjoy!
Apr 3, 2023
A fried rice packed full of flavour. It’s sure to be a crowd favourite!
Ingredients
300 g button mushrooms, half sliced; half kept whole
2 tbsp + 1 tsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp fresh ginger, grated
6 spring onions, white & green, finely sliced, 1 tbsp reserved
½ brown onion, finely sliced
1 fresh chilli, sliced
4 eggs
4 cups day-old cooked rice (or microwave pouch rice)
1 tbsp frozen peas & carrots
2 tbsp Shaoxing rice wine
4 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
Directions
Break apart the day-old rice by rubbing the rice between your hands. Set aside until needed.
Heat 2 tbsp of vegetable oil in a large wok or deep frying pan over medium-high heat. Add the mushrooms. Cook for 5 minutes, then add the onion. Cook for a further 2 minutes. Now add the ginger & garlic. Stir and cook for another 2 minutes, then set aside.
Whisk the eggs together in a small bowl. Wipe down the wok, then heat 1 tsp of vegetable oil. Pour the eggs into the hot oil. Using a rubber spatula, push the eggs into the centre of the wok, folding over itself until just cooked through. Remove from the heat, then slice into bite-sized pieces.
If needed, add a little more vegetable oil to the wok. Add the rice, peas, corn & cooked mushrooms. Stir to combine, then add the rice wine. Simmer for 30 seconds until rice wine is evaporated, then add the oyster sauce, soy sauce & sesame oil. Toss to coat, then add the spring onions & egg. Keep gently mixing until everything is heated through and all the rice is an even colour.
Garnish with more spring onions & fresh chilli.
Oct 19, 2021
Baked mushroom & sweet potato rice
Ingredients
500 g sweet potato
2 tbsp olive oil
2 tsp chopped fresh rosemary
750 g swiss brown mushrooms, quartered
60 g butter, melted
1 tbsp olive oil, extra
4 garlic cloves, crushed
pinch grated nutmeg
1 ½ cups long grain rice (uncooked)
1 ½ cups chicken stock
1 ½ cups boiling water
½ cup walnuts, chopped
2 tbsp chopped fresh chives
Directions
Preheat oven to 180℃. Line a baking tray with baking paper. Peel the sweet potato and cut into 1cm cubes. Place in a bowl and toss with 1 tbsp oil, sprinkle with chopped rosemary. Place on the prepared baking tray and bake in oven for 25-30 minute or until cooked and golden
Place the quartered mushrooms in a large bowl and pour over the melted butter and extra oil. Add the garlic, nutmeg and season with salt & pepper.
Place the uncooked rice in a large baking dish. And pour over the stock and water. Top with the mushrooms in an even layer covering the rice. Bake in oven for 45-50 minutes or until the rice is tender and mushrooms cooked. Remove from oven and rest for 5 minutes. Toss through the roasted sweet potato and sprinkle with walnuts and chives. Note: Cooking time of rice might vary depending on the thickness of the baking dish. A metal dish cooks faster, ceramic will take longer.
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