| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg2, Vegetarian |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Button mushrooms; halved |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Chilli powder |
| 3/4 |
pt |
Boiling water |
| 3 |
oz |
Desiccated coconut |
| 3 |
tb |
Spring onions; chopped |
| 1/2 |
pt |
Vegetable stock |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Soft brown sugar |
| 1 |
|
2 ounces lon grain rice |
| 2 |
tb |
Crunchy USA peanut butter |
| 1 |
|
Red pepper; chopped |
|
|
Salt to taste |
INSTRUCTIONS
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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