Page 28 - Winter_Spring_2021_Recipe_Book

Rosemary mushrooms with wild rice and garlic crispy kale
Serves:
4
T im e :
20 Mins
Ingredients
• 300g wild rice
• 1⁄2 vegetable stock cube
• 200g kale
• O liv e o il
• Sea salt
• 40g blanched hazelnuts
• •
Method
600g chestnutmushrooms
• 15g fresh rosem ary
• 4 garlic coves
• 30g dried cranberries
• G rated zests and juice of one lem on
4
cook untilbrown
1.Cook rice with stock cube
2.Add shredded kale to a large roasting tray.
Rub in olive oiland saltand roastuntil
crisp
3.Crush the hazelnuts and add to one corner
o f t r a y . G e n t ly m ix a n d r o a s t u n t il g o ld e n
F r y c h o p p e d m u s h r o o m s a lo n g w it h o il a n d .
5.Add in the rosem ary.Reduce the heat and add som e m ore oil
6.Add in the garlic,
7.Removefrom theheatandaddthelemon
togetherwith the cranberries,kale and
hazelnuts.
8 .C o m b in e w ith ric e if w a n te d
4
.