Makes 8 – 10 side portions or 3-4 portions as a main
200g Basmati rice
650g water
10ml sesame oil
Salt and Pepper
100g mushrooms
40g spring onions
100g broad beans
100g celery
Sutton Community farm lettuce
1tbs sunflower seeds
Olive oil
Heat a large saucepan with the sesame oil over moderate heat, not too hot, as the sesame oil will burn easily.
Add half of the dry basmati rice and seasoning to the sesame oil and toast the rice until golden brown and toasted, stir continuously as the rice will catch and burn easily.
Once the rice is toasted golden brown add the rest of the rice and the water. Bring the rice to the boil, once its boiling, boil for five minutes and then place the lid to cover and turn the heat off. Let the rice rest in the saucepan for 20 minutes to absorb the water.
Hold onto the lid and give the saucepan a good shake to fluff the rice.
While the rice is resting, slice the mushrooms, spring onions and dice the celery.
Heat a non-stick frying pan and sauté the mushrooms and celery in a tablespoon of olive oil until the mushrooms are golden.
Season with sea salt and freshly cracked black pepper.
Blanch the broad beans and pop them out of their light green jackets.
If you are serving the dish warm add the sautéed mushrooms mixture, sliced spring onions and blanched broad beans to the warm fluffy toasted rice, adjust the seasoning and sprinkle the sunflower seeds over the salad and serve. Don’t forget to add the lovely Sutton farm lettuce on the side at the last minute so it stays crisp!
Alternatively if you wish to serve the dish cold let the rice cool completely before you add the rest of the ingredients.Enjoy!
