I wish I could claim a lot of planning went into this recipe... but it was a Classic Hannah: toss it all together and see what happens.
This dish had a lot of different processes - but all relatively simple and can be done at the same time.
Trust me: it's worth it. My three friends who were over to sample this dish seemed genuinely wowed (very satisfying feeling!) And the best part? It's super healthy as well as being delicious!
Veggies, whole grains, veggies, beans, nuts! How can you go wrong? Devour it all, guilt free :)
Maybe save some for your guests.
2 cups brown rice
1 vegetable stock cube (optional)
4 Large Portobello Mushrooms
1 Tbsp Vegan Butter of choice (I use Sunflower Spread)
2 Garlic Cloves, diced.
1 onion, diced
1 can organic Butter Beans
1 yellow Bell Pepper/Capsicum
1 Cup Sun dried Tomatoes (marinated kind. Drained)
1/2 cup almonds
1/2 cup pine nuts
4 cups fresh Spinach
Salt and Pepper
Rosemary (dried or fresh is fine)
You will also need Hummus! Make it fresh here!
Preheat the oven to 180 degrees
Put two cups of rice in a large saucepan with four cups of water. Bring to the boil. Add a veggie stock cube if you like! I love adding a stock cube to my rice for extra flavor. Sneaky. Once boiling, lower the heat and leave until cooked. Should take approximately twenty-five minutes. You want your rice not overdone at all as we will saute it later with veggies - so if anything, make it slightly undercooked as apposed to OVER.
Slice the Parsnips and Aubergine (called "Eggplant" in Australia!) long-ways, ideally getting nice long strips. Place these onto a baking tray and drizzle a little Sunflower Oil and salt over them.
Place into the oven for about half an hour, or until nice and crispy. Turn over after fifteen minutes.
Place your washed Portobello Mushrooms into a separate baking tray with a naughty dollop of Vegan Butter on each. Top with your crushed garlic (leave some for the rice!), salt and rosemary.
Place these under the grill on a LOW HEAT. These can grill for a long time before going "bad" as they'll just continue soaking up flavor. But after about twenty minutes I recommend putting them in the oven to keep warm at a low heat so they don't overcook too much.
By now - your rice should be cooked. Wash the rice with cold water straight away so it doesn't over-cook. (You can do this with a sieve.)
In a large frying pan, or wok: heat up a tablespoon of Sunflower Oil and add the remaining crushed garlic and the entire diced onion.
Allow these to brown slightly. Add the cooled rice, butter beans, bell pepper and sun dried tomatoes. (When adding the sun dried tomatoes, include some of the oil it's marinating in for more flavor. Add as much or little as you wish. I used a few tablespoons.)
Stir continuously until all combined and keep heat even.
When all is combined - add some rosemary, salt and pepper and season to taste. You can taste this mixture as you go and adjust the flavor as you like!
Place your pine-nuts and almonds on a baking tray and oven roast for ten minutes. When you can smell the divine aromas, they are probably ready! Make sure you don't burn them!
Remove from oven and place in a saucepan with all the fresh spinach and one tablespoon of Sunflower Oil.
Save some almonds for presentation.
Add heat and gently mix around until the spinach is wilted and all flavors are combined.
We are attempting to make a tower. Build carefully :)
1) Spoon out some rice on each plate. Make sure each guest gets a bit of everything!
2) Top with two strips of Parsnip and two strips of Aubergine.
3) Add 2 tablespoons of Hummus
4) Place one Portobello Mushroom (which now should be delicious and soft) on top of the hummus.
5) Stuff the Mushroom with your spinach/nut mixture.
6) Finish with a few of the roasted almonds!
I recommend serving this with... well - WINE, a loaf of fresh bread and amazing company. Perfection :)
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