Funky Fungi Burger

GREEN RICE

A fragrant, verdant dish with green herbs, spinach, avocado, feta and sweet chilli sauce. Swap the feta cheese for tofu for a plant-based version or add roasted, grilled or smoked chicken if you’d like some meat.

INGREDIENTS

200g fresh spinach 1 onion, roughly chopped 2 garlic cloves, peeled and roughly chopped 1 small bunch fresh coriander 1 jalapeño pepper, seeds removed Juice of 1 lime 540ml vegetable stock

EQUIPMENT NEEDED

Food processor

METHOD

1 Put the spinach, onion, garlic, coriander (including the stalks), jalapeño pepper, lime juice and 140ml of the vegetable stock in a food processor and blend together until thoroughly combined into a sauce. 2 Heat a pot on medium heat with some olive oil. Sauté the uncooked basmati rice for ±5 minutes, then add the green sauce and stir it for a couple of minutes. Add the remaining 400ml of stock and bring to a boil. Then reduce the heat, cover and softly simmer, stirring occasionally, for ±15–20 minutes, until tender. Extra-virgin olive oil 300g basmati rice 1 avocado, pit and skin removed, sliced Toppings (optional): 100g feta cheese, cress, edible flowers, mint, coriander leaves Hot sauce or sweet chilli sauce, to taste

3 Serve warm but not hot, garnished with sliced avocado and toppings of your choice.

SERVES 4