If you want to be super quick, you could use precooked rice pouches and microwave to the pack instructions. However you decide to cook this, enjoy! For vegetarian and vegan diets, simple leave out the bacon and cook the mushrooms with vegetable oil instead.
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Ingredients
- 100 g peas blanched and cooled
- 80 g pack of peashoots
- 1 clove garlic peeled and roughly chopped
- 2 tbsp grated parmesan (or vegan alternative)
- 1 tsp lemon juice
- 3 tbsp extra virgin olive oil
- 250 g basmati rice
- 200 g bacon cut into pieces
- 25 g butter
- 250 g mushrooms sliced
Instructions
- In a small food processor, add half the peashoots, cooled peas, parmesan. lemon juice and season with salt and pepper. With the motor running gradually add the oil. Taste and adjust seasoning if necessary and set aside.
- Bring a pan of water seasoned with 1 tsp of salt to the boil and add the rice, cook for 10 minutes on a medium high heat.
- Boil a half filled kettle.
- Drain the rice into a colander that will fit into the rice saucepan. put about 2cm of boiling water in the bottom of the pan, then the colander with the rice in, put a lid over the top of the colander and steam for 5-8 minutes on a low heat.
- In a frying pan add a splash of vegetable oil, fry the bacon gently until brown. Add the butter and mushrooms, cook on a medium high heat until nicely browned and all the moisture has evaporated. Set aside
- When the rice is cooked, tip the water out of the pan, scrape the rice into the warm pan, add the pea pesto and give it all a good stir. Serve in warmed bowls topped with the mushroom, bacon and the remaining pea shoots. Add a drizzle of extra virgin olive oil, a good grinding of pepper and a squeeze of lemon if using.
Nutrition
Calories: 587kcalCarbohydrates: 58gProtein: 16gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 36mgSodium: 387mgPotassium: 568mgFiber: 3gSugar: 4gVitamin A: 1626IUVitamin C: 26mgCalcium: 81mgIron: 2mg
Tried this recipe?Let us know how it was!