Mushroom and Spring Vegetable Grain Bowl with Lemon & Herb Ricotta Dressing

Roasted Mushrooms:

8 portobello mushrooms

20 g butter, melted

salt and pepper

Salad:

1 portobello mushroom, 2 cm diced

1 bunch asparagus, cut into 2 cm lengths

1 bunch brocollini, cut into 2cm lengths

2 tbsp olive oil

400 g bag microwave brown rice

100 g rocket

Dressing:

250 g smooth ricotta

¼ cup chopped herbs (parsley, basil, dill)

Juice of 1 lemon

1 tbsp olive oil

Salt and pepper, to taste

Method:

Preheat the oven to 180℃.

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.

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.

Prepare the rice according to the package instructions.

Once the sauteed vegetables are cooked, stir through the rice. Cover and set aside in the refrigerator until ready to serve.

To prepare the dressing, combine all of the ingredients in a small bowl and mix until smooth.

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.

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Mushroom and Spring Vegetable Grain Bowl with Lemon & Herb Ricotta Dressing