Garlic Mushrooms with Wild Rice Salad

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Garlic Mushrooms with Wild Rice Salad

 

 

5 (750 g) (26 oz) flat mushrooms

20 g (1 oz) vegan margarine, melted

2 garlic cloves, crushed

2 tablespoons (8 tsp) olive oil

 

 

Wild Rice Salad:

 

100 g (3 1/2 oz) wild rice

1/3 cup craisins

1/2 cup flat-leaf parsley leaves, roughly chopped

1/2 cup mint leaves, roughly chopped

1 small red onion, finely chopped

2/3 cup hazelnuts, roughly chopped

2 teaspoons brown sugar

1 orange, rind finely grated, juiced

 

 

1. Make wild rice salad. Cook rice following absorption method on

packet. Drain well and rinse under cold water. Drain and transfer to a

bowl. Add craisins, parsley, mint, onion, hazelnuts, sugar, orange

rind and Vn cup orange juice. Season with salt and pepper. Toss to

combine.

 

2. Meanwhile, preheat barbecue plate on medium-high heat. Cut each

mushroom into 4 thick slices. Combine butter, garlic and oil in a

large bowl. Add mushrooms and turn to coat. Barbecue mushrooms

for 3 to 4 minutes each side or until golden and tender.

 

3. Spoon rice salad and mushrooms onto plates. Season with salt and

pepper. Serve.

 

 

Serves 4.