A fresh and fragrant dinner recipe that proves you don't need meat to have a filling dinner.
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Serves
4
Mushroom
Sesame Oil
Soy Sauce
Ground White Pepper
Garlic Clove
Ginger
Tomato Purée
Ground Turmeric
Wholegrain Rice
Tinned Chopped Tomatoes
Vegetable Stock
Red Chilli
Spring Onion
Spinach
Fresh Coriander
Olive Oil
Salt
Black Pepper
Serves
4
Mushroom
Sesame Oil
Soy Sauce
Ground White Pepper
Garlic Clove
Ginger
Tomato Purée
Ground Turmeric
Wholegrain Rice
Tinned Chopped Tomatoes
Vegetable Stock
Red Chilli
Spring Onion
Spinach
Fresh Coriander
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 220°C. Slice or grate the mushrooms, then put them onto a baking tray with the sesame oil, soy sauce and a big pinch of ground white pepper. Mix well to coat and roast for 25 mins.
Step 2.
Meanwhile, finely chop the garlic then peel and finely chop the ginger. Heat a splash of olive oil in a large lidded saucepan set over a medium heat and add the garlic and ginger. Cook for 5 mins. Add the tomato purée and turmeric and cook for 2 mins until thickened. Add the rice, chopped tomatoes and stock, stir and pop a lid on. Cook for 30 mins until the rice is cooked but still a bit soupy. Throw in your spinach and give it a mix once it's looking ready.
Step 3.
Deseed and finely chop the chilli. Finely chop the spring onions and pick the coriander. Serve the rice in bowls topped with the mushrooms, spring onions, coriander and chilli.
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