Monday 15 August 2016

Rice Salad

vegan, gluten free
The simplicity of this rice salad makes it ideal for when you don't have much time.


150g white basmati rice (because it has the shortest-cooking time)
1 teaspoon turmeric
250g portobello mushrooms
500g spring greens
1 fresh chilli 

a handful of flat parsley 
olive oil for frying 
salt and pepper to taste

Cook rice with the turmeric. The turmeric, naturally, will stain the rice a nice yellow.

Whilst the rice is cooking, slice the mushrooms and fry in olive oil. Deseed the chilli, chop and add to the mushrooms in the pan.

In meantime slice the spring greens into olive and steam. Drizzle with olive oil when finished. Take care not to overcook, as the leaves will develop an odd flavour and colour. It should take 4-8 minutes and they should be a vibrant dark green.

Assemble the salad by gently mixing the spring greens and rice into the mushrooms and parsley. Season to taste with salt and black pepper. An extra splash of olive oil can be nice.

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