Cajun Quorn with Coriander Rice & Mango Salsa
Pulled Mushroom Biryani
Food
Main Courses
Indian
Dairy-free
Vegan
Vegetarian
Mushrooms lend a deep earthy flavour to this lightly spiced rice favourite.
10 Servings
Ingredients
• 600g basmati/wild rice mix
• 20g walnuts, chopped
• 20g almonds, sliced
• 200g broccoli rabe/broccoli stalk trimmings, chopped
• 1kg field mushrooms
• 125g Knorr Professional Balti Paste
• 50ml oil
• 400g onion, chopped
• 20g Knorr Professional Garlic Puree
• 20g Knorr Professional Ginger Puree
• 5g cinnamon stick
• 4g turmeric
• 40g Knorr Professional Vegetable Powder Bouillon
• 100g golden sultanas
• 25g coriander
Method
- Wash the rice until the water runs clear. Lightly toast the walnuts and almonds. Leave to cool. Blanch the broccoli rabe/stalks.
- Pull the mushrooms into strips, mix with half the Knorr Professional Balti Paste and half the oil then roast in an oven at 170C for 15 mins. Season to taste.
- Slowly sweat the onions with the rest of the oil for 10 mins until they start to caramelise.
- Add the rest of the Knorr Professional Balti Paste, Knorr Professional Garlic Puree, Knorr Professional Ginger Puree, spices and rice and cook out for 3 mins.
- Make up the Knorr Professional Vegetable Powder Bouillon by whisking into 2l boiling water and add to the pan with the sultanas.
- Bring the rice to a hard boil and simmer with a tight-fitting lid for 5 mins.
- Leave to stand for 10 mins and fold through the blanched broccoli and hot pulled mushrooms.
- Serve topped with the walnuts, almonds and chopped coriander.
