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My Grocer

Free Healthy Recipe - Mushroom, Cranberry & Pine Nut Rice Salad

Dairy free, Gluten free, Low fat, Low sugar, Wheat Free

AMGA

Recipe provided by The Australian Mushroom Growers Association. For more information on mushrooms visit The Power of Mushrooms

Ingredients
1½ cups basmati rice, brown
1½ cups cranberry
100 grams pine nut
¾ cups coconut, shredded
600 grams mushrooms, button, sliced
1 red chilli finely chopped
8 shallots thinly sliced
1 lemon juiced
1 cup fresh herbs, chopped (like Thai basil, coriander & mint)
Method

Rinse rice then cook following the absorption method on the packet. Drain and rise well. Spread onto a tray, cover and refrigerate until cold.

Cover cranberries with boiling water and stand for 5 minutes. Drain and set aside. Toast pine nuts in a small non-stick frying pan over medium heat until lightly golden. Add the coconut and cook further for 1 minute until lightly toasted.

Heat a deep, large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender. Add the chilli and onions and cook for 1 minute. Add the lemon juice, cranberries and rice. Cook for a further 3-5 minutes until warmed through.

Add the pine nuts, coconut and herbs. Season with salt and pepper, toss to combine. Serve warm or at room temperature.

Makes 6 servings (serve = as a side)

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins


Suitable for:
Dinner, Lunch, Side Dish
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Nutritional Information - Per Serve
Kj 2297 kj
Calories 549 kcal
Fat 20 g
Saturated Fat 6 g
Total Carbohydrate 76 g
Total Protein 11 g
Fibre 7 g


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Address: 29 Burwood Rd Belfield
Call us: 9642 5613
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