Serves 4
Ingredients
4oz/100g button mushrooms, halved
½tsp turmeric
½tsp chilli powder
¾pint / 450ml boiling water
3oz/75g desiccated coconut
3tbsp spring onions, chopped
½pint / 300ml vegetable stock
2tbsp lemon juice
1tsp soft brown sugar
2oz/50g long grain rice
2tbsp crunchy USA peanut butter
1 red pepper, chopped
salt to taste
Method
1. Mix together the mushrooms, turmeric and chilli powder.
2. Pour the water over the coconut and leave to infuse for 20
minutes, then strain and reserve the liquid.
3. Place in a large pan the spring onions, coconut liquid, stock,
lemon juice, sugar, rice, peanut butter and red pepper. Bring to the
boil, then cover and simmer for 10 minutes.
4. Add the mushrooms and simmer for a further 5 minutes, until
the rice is tender. Taste and salt if necessary.
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