Brown & wild rice salad with mushrooms
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 400 g wild & brown rice
- 3 Tbsp olive oil, to drizzle
- 4 mushroom steaks
- 100 g slivered almonds,toasted
- 100 g dried apricots, dried and chopped
- 1 and a half cups raisins
- 200 g dried figs
- 1/2 cup roughly chopped flat-leaf parsley
- 1 spring onion, sliced
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Cooking Instructions
- Pour the rice into a saucepan and submerge in water.
- Simmer for 20 minutes, or until the rice is soft. Drain.
- Heat 1 T of the oil in a frying pan, add the mushrooms and fry until cooked through. Set aside.
- Saute the almonds, apricots, and figs and dates in the remaining oil.
- Add the cooked rice, chopped parsley, spring onion and pomegranate rubies to the pan and warm through.
- Place a cooked mushroom on each plate and top each with spoonfuls of the warm rice salad.
- Season to taste and serve
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