Mushroom Salad w/ Wild rice, Persian feta, Pine nuts and Rocket

Mushroom Salad w/ Wild rice, Persian feta, Pine nuts and Rocket

Image

Mushroom Salad w/ Wild rice, Persian feta, Pine nuts and Rocket

 

Ingredients

 

1 Cup of Wild brown rice

50-grams of butter

1Tbs of chopped parsley

200gm of mushrooms sliced.

 

100-grams of Persian feta.

(Note: You can use any type of Feta. Danish is another great choice and readily available)

 

50-grams of pine nuts toasted

 

1 large handful of rocket

 

1 lemon

 

Good extra virgin olive oil for drizzling

 

 

Cook the rice in boiling water and set aside to cool.

 

Heat a medium saucepan on a medium heat.

Add half the butter. When the butter is melted add mushrooms and stir till mushrooms are coated nicely. Place a lid on the pan and let the mushrooms sauté for around a minute or two.

When the mushrooms have released their juices add other half of butter and parsley. Continue till sauté till mushrooms have absorb ½ the liquid in the pan and remove from heat.

 

In a bowl, toss the mushrooms and toasted pine nuts through the wild rice. (ensure you get all the juices from the pan)

 

Arrange the Rocket on a platter and pile the mushroom mix on top.

Place the feta on top of the mushroom mix. Slice lemon cheeks and place them  around the outside. Drizzle with good extra virgin olive oil.

 

This would be perfect with seared Blue eye cod fillets or lamb Kebabs.

or

Its ideal for sharing with crusty bread and a chilled glass of  Riesling

 

 

 

Ingredients

 

1 Cup of Wild brown rice

50-grams of butter

1Tbs of chopped parsley

200gm of mushrooms sliced.

 

100-grams of Persian feta.

(Note: You can use any type of Feta. Danish is another great choice and readily available)

 

50-grams of pine nuts toasted

 

1 large handful of rocket

 

1 lemon

 

Good extra virgin olive oil for drizzling

 

 

Cook the rice in boiling water and set aside to cool.

 

Heat a medium saucepan on a medium heat.

Add half the butter. When the butter is melted add mushrooms and stir till mushrooms are coated nicely. Place a lid on the pan and let the mushrooms sauté for around a minute or two.

When the mushrooms have released their juices add other half of butter and parsley. Continue till sauté till mushrooms have absorb ½ the liquid in the pan and remove from heat.

 

In a bowl, toss the mushrooms and toasted pine nuts through the wild rice. (ensure you get all the juices from the pan)

 

Arrange the Rocket on a platter and pile the mushroom mix on top.

Place the feta on top of the mushroom mix. Slice lemon cheeks and place them  around the outside. Drizzle with good extra virgin olive oil.

 

This would be perfect with seared Blue eye cod fillets or lamb Kebabs.

or

Its ideal for sharing with crusty bread and a chilled glass of  Riesling