Brown rice is stir-fried with garlic, balsamic mushrooms, a touch of lemon and fresh parsley – topped with crispy onions, halloumi and a fresh yoghurt dressing.
This Week
2 Dec - 8 Dec
Mushroom and Brown Rice Salad with Fried Onions and Halloumi
- under 1 hour
- 4
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Meal Prep Guide
Make the herby yoghurt dressing. (Store in airtight jar in the fridge)
Ingredients:
- ¼ cup Greek yoghurt
- ½ lemon (juice)
- 1-2 Tbsp water
- ¼ cup parsley (roughly chopped)
- Pinch of salt and pepper
Method:
- Add all the ingredients to a jar and mix until fully incorporated.
Tips
Tips
- Test the oil is hot enough before adding all the onions into the pan. We find the best way is to throw in a small piece of onion first; it should sizzle vigorously.
- Butter burns if cooked on high heat for too long. That’s why it’s best to finish the mushrooms in butter, cooking them first in olive oil.
- We used a mix of portobello mushrooms and button mushrooms, if you can find other mushrooms such as oyster, tear them into bite-size pieces before frying.
- We used a deodorized coconut oil to fry our onions as it is a great oil to use for high heat as it has a high smoke point.
Shortcuts
Protein
- Swap halloumi for feta.
- Swap halloumi / or add grilled chicken.
Other
- Swap brown rice for black rice, freekeh, or bulgur wheat,
Ingredients
- 1 cup brown rice
- 500g mixed mushrooms (sliced)
- 2 Tbsp butter
- 4 sprigs thyme (leaves removed)
- 2 garlic cloves (crushed)
- 2 Tbsp balsamic vinegar
- 2 Tbsp pine nuts
- 1 cup Italian parsley (roughly chopped)
- ½ lemon (zest and juice)
- 190g halloumi (sliced)
- Olive oil
- Salt and pepper
Crispy onions
- 1 small brown onion (finely sliced)
- ¼ cup all purpose flour or cornflour
- 3 Tbsp coconut oil
Salad with a herby yoghurt dressing
- 60g baby cos (½ bag)
- ¼ cup Greek yoghurt
- ½ lemon (juice)
- 1 Tbsp water
- ¼ cup parsley (roughly chopped)
- Pinch of salt and pepper
Method
- Start by cooking the brown rice as per packet instructions – we like to use the absorption method.
- To make the crispy onions, add the sliced shallots to a small bowl and dust with flour; toss well to make sure every slice is lightly coated. Heat coconut oil over a high heat in a small saucepan. Once the coconut oil is hot, carefully add the shallot slices. Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a plate with a couple of paper towels to drain the excess oil and sprinkle over some salt.
- Make the herby yoghurt dressing, add all the ingredients (except the cos) to a small bowl and mix until fully incorporated. Set aside until ready to serve.
- Add a generous drizzle (2-3 Tbsp) of olive oil to a large frypan over medium-high heat. Once hot, add mushrooms and season with salt; cook for 3 minutes before toss frequently until fully cooked and golden brown.
- Add the butter, thyme and garlic; cook for 2 minutes, stirring often. Add the balsamic and pine nuts; cook for another 3 minutes.
- Then add the cooked rice, parsley, ½ the crispy onions, lemon zest and juice to the mushrooms; season to taste.
- To cook the halloumi, start by adding about 1 Tbsp of olive oil to a large pan over medium heat. Once hot, add the halloumi. Cook for a couple of minutes on either side until golden brown but still soft in the centre.
- Time to serve up – place halloumi over rice and top with the remaining crispy onions. On a separate plate arrange the cos and drizzle over the herby yoghurt dressing.
Variations
Protein
- Swap halloumi for feta.
- Swap halloumi / or add grilled chicken.
Other
- Swap brown rice for black rice, freekeh, or bulgur wheat,
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