- 400 g wild brown rice
- 3 T olive oil
- 4 large brown mushrooms
- 100 g organic almonds, ovenroasted
- 250 g dried apricots
- dried figs and raisins, chopped
- 2 T chopped parsley
- 2 spring onions, chopped
Pour the rice into a saucepan and submerge in water.
Simmer for 20 minutes, or until the rice is soft. Drain.
Heat 1 T of the oil in a frying pan, add the mushrooms and fry until cooked through. Set aside.
Saute the almonds, apricots, and figs and dates in the remaining oil.
Add the cooked rice, chopped parsley, spring onion and pomegranate rubies to the pan and warm through.
Place a cooked mushroom on each plate and top each with spoonfuls of the warm rice salad.
Season to taste and serve.