Friday, 13 February 2015


“Rice is great if you’re really hungry and want to eat two thousand of something.” - Mitch Hedberg

This is a recipe I concocted when suddenly I had French guests pop in. They were all vegetarians and there was no time to do anything extravagant and I had to use what was in the fridge and in the pantry. It turned out well and the guest ate everything on their plate and rated the dish as “very tasty”! The recipe below is for two people.


For the vegetables
2 cups of sliced mushrooms
1/4 cup butter
1 small can of sliced water chestnuts
1/2 cup of baby corn
1/2 cup of sliced red capsicum
1/2  cup of cream
1/2  cup of coconut milk
1 cup of bean sprouts
2 Spring onions, chopped
2/3 cup toasted almond slivers and cashews
Ginger, cumin, turmeric, nutmeg to taste.

For the rice

50 g wild rice
150 g basmati rice
1/4 cup butter
Ground pepper

For the garnish

1 avocado
Coriander sprigs


Cook the rice and wild rice according to the directions and refrigerate until ready to serve.
In a wok, sauté the mushrooms in the butter until they are golden brown. Stir through the nuts. Add the water chestnuts and corn.  Stir thoroughly and add the spices, coconut milk and cream.  Cook until thoroughly warmed through. Keep warm. Add the bean sprouts and chopped Spring onions when ready to serve and stir through to warm them.
Melt the butter in a pan, add the pepper and microwave the rice so that it is heated right through.  Stir the rice thoroughly into the browning butter.
Serve vegetables next to rice and sliced avocado, and garnish with a sprig of coriander.

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