Mushroom and Spring Vegetable Grain Bowl with Lemon & Herb Ricotta Dressing
Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins
Roasted Mushrooms:
8portobello mushrooms
20gbutter, melted
salt and pepper
Salad:
1portobello mushroom, 2 cm diced
1bunch asparagus, cut into 2 cm lengths
1bunch brocollini, cut into 2cm lengths
2tbspolive oil
400gbag microwave brown rice
100grocket
Dressing:
250gsmooth ricotta
¼cupchopped herbs (parsley, basil, dill)
Juice of 1 lemon
1tbspolive oil
Salt and pepper, to taste
Method:
1
Preheat the oven to 180℃.
2
Place the melted butter in a large ovenproof pan or dish. Toss the mushrooms in the butter and season with salt and pepper. Place the mushrooms in the oven to roast for 10 minutes. Remove from the oven, carefully flip the mushrooms then return them to the oven to roast for a further 5-10 minutes.
3
In the meantime, heat oil in a large skillet over medium heat. Cook the broccoli and asparagus until tender. Add the diced mushroom and cook for a further 3-4 minutes.
4
Prepare the rice according to the package instructions.
5
Once the sauteed vegetables are cooked, stir through the rice. Cover and set aside in the refrigerator until ready to serve.
6
To prepare the dressing, combine all of the ingredients in a small bowl and mix until smooth.
7
To assemble the salad, place the spring vegetables and mushroom rice in a bowl then add a small amount of rocket. Top with roasted mushrooms and the lemon herb ricotta.
Ingredients
Roasted Mushrooms:
8portobello mushrooms
20gbutter, melted
salt and pepper
Salad:
1portobello mushroom, 2 cm diced
1bunch asparagus, cut into 2 cm lengths
1bunch brocollini, cut into 2cm lengths
2tbspolive oil
400gbag microwave brown rice
100grocket
Dressing:
250gsmooth ricotta
¼cupchopped herbs (parsley, basil, dill)
Juice of 1 lemon
1tbspolive oil
Salt and pepper, to taste
Directions
Method:
1
Preheat the oven to 180℃.
2
Place the melted butter in a large ovenproof pan or dish. Toss the mushrooms in the butter and season with salt and pepper. Place the mushrooms in the oven to roast for 10 minutes. Remove from the oven, carefully flip the mushrooms then return them to the oven to roast for a further 5-10 minutes.
3
In the meantime, heat oil in a large skillet over medium heat. Cook the broccoli and asparagus until tender. Add the diced mushroom and cook for a further 3-4 minutes.
4
Prepare the rice according to the package instructions.
5
Once the sauteed vegetables are cooked, stir through the rice. Cover and set aside in the refrigerator until ready to serve.
6
To prepare the dressing, combine all of the ingredients in a small bowl and mix until smooth.
7
To assemble the salad, place the spring vegetables and mushroom rice in a bowl then add a small amount of rocket. Top with roasted mushrooms and the lemon herb ricotta.
Notes
Mushroom and Spring Vegetable Grain Bowl with Lemon & Herb Ricotta Dressing
