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