Quinoa and black rice with shiitake and prebiotic-rich veg
The combination of quinoa and black rice (two wholegrains) with shiitake provides satisfying levels of protein for a plant-based meal. Shiitake mushrooms have a pleasant meaty texture and are nutritional bomb. They contain a substance, beta-glucans that help reduce inflammation and supports the immune system in the gut. Finally, the addition of 3 prebiotic-rich vegetables, leeks, cauliflower and asparagus makes it a gut-friendly meal.
Ingredients
- 300 g quinoa
- 100 g black rice
- 1 punnet shiitake mushrooms
- 2 medium cauliflowers
- 4 leeks
- 2 bunches asparagus
- 4 tbsp extra virgin olive oil
- 50 g butter
- 2 tsp nutmeg
- 1 tbsp dill fresh
Instructions
- Boil the black rice and quinoa in separate pans according to manufacturer's instructions. When tender but still firm, rinse under water to stop them from further cooking. Reserve
- Clean and chop the mushrooms. Brown them with a little olive oil and half of the butter until tender.
- Chop the cauliflower in even chunks and boil until tender. Mash with a fork or blender with the remaining of the butter and nutmeg. Season to taste.
- Clean the leeks, chop them sideways. Roast them in the oven with a litlle olive oil for 15min.
- Pan fry the asparagus over a medium-high heat with olive oil for 5minutes.
- Using a decorating ring, place the quinoa at the bottom, then add the black rice and mushrooms. Serve the cauliflower puree on the side, leeks and asparagus. Dill to decorate.
