This dish is great for a lunch or evening meal, super quick and easy to make.
Ingredients:
1 tbsp olive oil
350g chestnut mushrooms (sliced)
100g quinoa
1L hot vegetable stock
175g risotto rice
30g of thyme leaves
30g of grated parmesan
50g bag rocket
Method: Number of Servings 4 / Prep Time 10 Minutes – Cook Time 30 Minutes
1. Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa
2. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked
3. Stir in the thyme, then serve topped with grated parmesan and rocket
Nutritional Information Per Serving:
