We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
14 Total- 250 g in total half Country Range basmati and half brown rice
- 2 king oyster mushrooms
- 1 shallot (sliced julienne)
- 30 g Country Range extra virgin olive oil
- 100 g mixed wild mushrooms
- 3 slices of thinly ribboned courgette that have been marinated in lemon, olive oil, salt and pepper.
- 4 cherry tomatoes (sliced in half)
- 2 baby leeks
- 2 pieces of tenderstem broccoli
- 1 clove of garlic
- Salt
- Pepper
- Touch of smoked paprika
- Pea shoots for garnish
Method
-
1
Step 1
Sauté garlic, shallots, leeks and mixed wild mushrooms in a pan with olive oil for a few minutes. -
2
Step 2
Add in the cooked rice, tenderstem broccoli and the cherry tomato halves and continue to sauté. -
3
Step 3
Add a pinch of smoked paprika, salt and pepper and cook for a further 5 mins. -
4
Step 4
Take the king oyster mushrooms and score with a knife so they resemble scallops. -
5
Step 5
Sauté the king oyster mushrooms in a little oil for around 2 mins on each side in separate pan and season. -
6
Step 6
To plate up, add the rice, mushroom and vegetable mix to the plate before topping with the king oyster mushrooms, rolled up ribbons of courgette and a garnish of pea shoots.
Ingredients
14 Total- 250 g in total half Country Range basmati and half brown rice
- 2 king oyster mushrooms
- 1 shallot (sliced julienne)
- 30 g Country Range extra virgin olive oil
- 100 g mixed wild mushrooms
- 3 slices of thinly ribboned courgette that have been marinated in lemon, olive oil, salt and pepper.
- 4 cherry tomatoes (sliced in half)
- 2 baby leeks
- 2 pieces of tenderstem broccoli
- 1 clove of garlic
- Salt
- Pepper
- Touch of smoked paprika
- Pea shoots for garnish
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