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Grilled mushroom & peppers
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Total Time:
35 minutes
Fire-roasted peppers add smoky sweetness. Steaming in a covered bowl makes peeling easier. Nutrient-rich brown rice is better than white rice. Enjoy cooking!
Ingredients:
  • 2 red peppers
  • 200 g brown rice
  • 1 lemon
  • 130 ml fat-free plain yoghurt
  • 6 sprigs of fresh flat-leaf parsley
  • 100 g spring onions
  • 4 large field mushrooms
  • olive oil
  • 10 g shelled pistachios
  • extra virgin olive oil
  • 50 g feta cheese
Instructions:
  • Begin by filling a medium saucepan with salted water and bringing it to a boil over high heat. Char the peppers directly over the flame on your gas hob or under a very hot grill for 15 minutes, until blackened and blistered all over, remembering to turn occasionally. While the peppers are charring, add the rice to the boiling water and cook for 25 minutes, or until tender. Drain in a sieve, return to the warm pan, cover, and set aside off the heat. Grate the lemon zest and set aside, then squeeze half the lemon juice into a small bowl. Combine with yoghurt, season with salt and pepper. When the peppers are blackened all over, let them steam in a bowl covered with a plate for 10 minutes. Drizzle 2 tablespoons of olive oil over the mushrooms and season lightly with salt and pepper. Toast the pistachios in a dry non-stick frying pan over high heat and then roughly chop them. Return the pan to medium heat, add mushrooms and cover with a lid to cook for 5 minutes until softened. Remove the lid and cook for another 4 minutes until golden brown. Chop the parsley and slice the spring onions. Peel the blackened skin off the peppers, deseed, tear into strips, and set aside. Stir parsley and spring onions into the cooked rice with olive oil and pepper. Add lemon zest and juice. Serve by placing the herby rice on plates, slicing the mushrooms and tossing with peppers and juices, then top with feta and pistachios. Serve with lemony yoghurt on the side.

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