This was born on a very chilly, wet and windy July day a few days after I had finished a 7 day juice challenge. I had been having salads since, and this was my first fully cooked meal. I wanted something light but warming – it didn’t feel at all like summer – but we had a lot of summer vegetables and fruit so we decided to combine a little of both with some filling and nourishing basmati rice and served with large chestnut mushrooms lightly stir-fried with crushed garlic and tamari.
Once the rice has been soaked for an hour, the preparation and cooking only takes about half an hour from start to finish.
All ingredients are organic and measurements are as always approximate.
Have a warm dish and a warm plate ready to serve.
1 Cup Basmati Rice, soaked for an hour, rinsed and drained. Cook as normal.
While rice is cooking, prepare:
1-2 or 3 thin slices of Ginger – depending how spicy you want it -chopped finely
1-3 Spring Onions, depending how big or small they are, sliced
5-6 Sugar Snap Peas or Mangetout, sliced
2″ of Courgette/Zucchini, chopped
Floret of Broccoli, thinly sliced
3″ of Carrot, shaved
1/2 Cup Sweetcorn
A few Small Broad Beans
3 Large Chestnut Mushrooms with Stalks separated per person, whole
1 Large Garlic Clove
2 Tsps Coconut Oil
Lightly toasted Pine Nuts
1 Fresh Apricot, sliced
A few Sprouted Mung Beans (optional)
Just before rice is cooked:
Heat 1 Tsp oil each in 2 frying pans
In one, lightly stir-fry all the ingredients on the list up to the mushrooms.
In the other, stir-fry the whole mushrooms and stalks with a crushed clove of garlic and a couple of splashes of Tamari.
Keep everything slightly undercooked with a bite to it.
Place cooked ice in a hot dish and fluff it up with a fork to release the steam. Add some black pepper.
Lightly mix in the stir-fried vegetables, top with, mung bean sprouts, sliced apricot and toasted pine nuts. Place the garlic mushrooms on a hot plate
The mushrooms have a salty, meaty texture giving you something satisfying to chew.
Copyright: Chris McGowan