INGREDIENTS:
- 2
tbsp vegetable oil.
- 2
spring onions, chopped.
- 4
oz.(115g) mushrooms, sliced.
- 10
oz.(285g) brown rice.
- 1˝
pints (850ml) vegetable stock.
- 10
black olives.
- 2
Avocados
- 3
hard-boiled eggs or 2 oz.(55g) walnuts.
- Seasoning
to taste.
- Soya
bacon bits to garnish.
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METHOD:
- Heat
the vegetable oil and lightly sauté the chopped onions
for 5 minutes, stirring frequently.
- Add
the sliced mushrooms and cook gently for 5 minutes more.
- Stir
in the rice until coated with the oil, then add the stock.
Bring to the boil, then cover the pan and simmer for 30-40
minutes, or until the rice is cooked.
- Chop
the stoned olives, slice the avocados, also the eggs if
using them. Stir into the rice and cook briefly. Season
to taste.
- Garnish
with Soya bacon bits.
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