BROWN & WILD RICE SALAD WITH MUSHROOMS

Ingredients

• 400 g wild & brown rice

• 3 Tbsp olive oil, to drizzle

• 4 mushroom steaks

• 100 g slivered almonds,toasted

• 100 g dried apricots, dried and chopped

• 1 and a half cups raisins

• 200 g dried figs

• 1/2 cup roughly chopped flat-leaf parsley

• 1 Tbsp spring onion, sliced

Cooking Instructions

1. Pour the rice into a saucepan and submerge in water.

2. Simmer for 20 minutes, or until the rice is soft. Drain.

3. Heat 1 T of the oil in a frying pan, add the mushrooms and fry until cooked through. Set aside.

4. Saute the almonds, apricots, and figs and dates in the remaining oil.

5. Add the cooked rice, chopped parsley, spring onion and pomegranate rubies to the pan and warm through.

6. Place a cooked mushroom on each plate and top each with spoonfuls of the warm rice salad.

7. Season to taste and serve

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