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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mushroom, wild rice, pomegranate and spring onion Recipe

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This recipe for Mushroom, wild rice, pomegranate and spring onion is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small boxes mushrooms, halved
1 onion, finely chopped
2 garlic cloves, crushed
1 lemon, finely grated zest only
1 c brown basmati and wild rice, rinsed
2 c hot vegetable stock
1/2 pomegranate seeds
5 spring onions, finely chopped
1-2 c watercress, roughly chopped

And:
2 T olive oil
1/2 c chopped cilantro
2 T lemon juice
sea salt and freshly ground black pep
Directions:
Directions:
Heat the oven to 200º

Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour.

Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside.

Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately.

 

 

 

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