To continue with my ‘Use it up’ theme, I am making marinated stuffed Sweet chilli Halloumi Mushrooms and Vegetable Rice and a coriander yoghurt dressing.
A few weeks ago I made Mushroom and Halloumi Burgers – OMG they were lush, have a look Here so I am making the mushroom bit and instead of sticking it in a bun,
I am using up lost and found bits of veg to make Vegetable Rice.
I start by making the marinade for the field (Potabella) mushrooms, a tablespoon of dark soy sauce, a teaspoon of English mustard, 3 tablespoons of sweet chilli sauce, salt and pepper and a good stir then
cover the mushrooms in an oven proof tray or baking sheet and leave for 10-15 minutes.
For the rice, I peel and chop a small onion, and start to fry off in a little oil, finely chop mushrooms, a courgette and a green pepper – bare in mind this is what I have in, so use what you have.
Cook this all down till the veg lets of some of its liquid and carry on stirring till ‘dry’.
I am adding a mug of brown rice, I want to make enough for lunches tomorrow 😉 Stir the rice through the veg and then add enough Veg stock to cover the mix and stir again – on with the lid and bring to the boil, then simmer till cooked through, taste and season.
whilst your rice is cooking, put your grill on full and grill the mushrooms for a couple of minutes each side, till cooked through.
I am frying the Halloumi, cut into pound coin thick slices and cook till browned each side.
For the dressing, take a third of large pot of plain yoghurt, and chop half a bunch of coriander (that’s what I have left)
mix into the yoghurt and I am adding a pinch of salt and pepper and a squirt of lemon juice- adjust to taste.
To plate up, spoon out some rice one or two mushrooms with a couple of slices each of the cooked Halloumi on top and a spoonful of your dressing.