This recipe is a vegetarian version of this delightful little number. Thus the similar looking dish/sounding recipe title. I am clearly very creative. But the caramelised mushrooms with their spicy undertones are the perfect replacement for the earlier recipe’s crispy, fragrant mince.
It’s been almost two weeks since I set myself some challenges in my last Friday Finds post. And those challenges have been going well… mostly! But there’s also been real life finds such as new housemates, great podcasts and the brilliance of crispy rice bowls (the details of the above one are below, don’t worry I’ll get to it). Plus some exciting news about one of my favourite recipes!
These lunches are aimed at people who have a work kitchenette and actually get a lunch break – but have limited time for lunch prep outside of work. Or, like me, maybe some days you’re just not that organised and need something you can throw together at the start of lunch that’s more nutritious than two minute noodles (and isn’t a tuna salad).
Mushrooms add such amazing flavour to a dish. this recipe uses a mixture of fresh and dried mushrooms as the intensity of the dried mushrooms adds a real umami flavour. The buckwheat ‘risotto’ has been in the works for sometime now but it took a while to get the texture and flavour just right. Hitting the stock with pureed spinach adds extra flavour and intense green to this dish. It’s a lighter version of risotto, and full of vegetables, and a magnesium boost from the buckwheat.
At the moment I’m all about lunch. I have a couple of go to favourite lunches. No. 1 is last night’s dinner (I am a lazy girl at heart!) and No. 2 is a rainbow salad bowl (which often involves last nights dinner ha). They’re such a great way to get loads of high nutrient unprocessed foods into your diet and are ridiculously tasty. Also, you never get bored of them because they can be varied endlessly. This post gives you a set of guidelines of what to include to be sure of a delicious and nutrient packed lunch, but remember they are guidelines, not rules, so take the reigns and make your salad bowl your own. The key is to get the balance right.
Risotto is severely under rated, I promise it is more than ‘wet rice’ or ‘savoury porridge’ (although The Katering Show‘s episode about this is a hilarious must watch for any foodie, as are all their episodes ). Once you’ve made it a few times it also becomes pretty easy and you can totally multitask and don’t need to spend the whole time laboriously stirring the pot! The other thing they have going for them is that you can make an impressive meal for very little money. And I’m a teacher so being frugal is kind of important haha. The below recipe is for a basic mushroom risotto with spinach and peas. I’ve added thyme and sage as these are lovely with mushrooms, and lemon as this is so good with the peas. You could add chicken as well! Get stirring…
