Almond cream brown rice with mushrooms

Vegetarian
30 Min
medium
4 People
Rating starstarstarstarstar
A nutty brown rice salad with creamy almond dressing, crunchy snow peas and mushrooms. The lighter version of everyone’s favourite risotto with lots of hidden goodness!
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Trim and slice sugar snap peas. Grate zucchini and squeeze out excess water. Keep separate.

3. Blend almond meal with lemon juice, 1 chopped garlic clove and 1 cup water until smooth. Season well with salt and pepper.

4. Heat frypan over medium heat with 2 tbsp oil. Slice button mushrooms and halve larger oyster mushrooms. Add to pan along with 1 tsp dried mixed herbs and 1 crushed garlic. Cook for 3-4 minutes until golden. Take off heat.

5. Toss rice with sauce, mushrooms, sugar snap peas and zucchini. Season to taste with salt and pepper.
Toss spinach with 1 tsp sumac, 1/2 tbsp vinegar and 1 tbsp olive oil.

6. Divide rice among bowls. Top with dressed spinach.

Notes:
You can also stir the baby spinach through the rice instead of having it on the side.
Brown rice 300g
Sugar snap peas 1/2 bag (125g)
zucchini 1
almond meal 1 packet (100g)
lemon 1/2
Mushrooms 200g
baby king oyster mushrooms 1 packet
baby spinach 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, garlic (2 cloves), sumac, dried mixed herbs