The fussiest of eaters will be wowed with this fast, filling easy winter warmer, perfect for cold nights when time is tight!
Howdy beauties! I hope you’re all keeping warm and happy in the lead up to Christmas, now it’s actually hit most of us how close it is 😉
My team of personal trainers and I are currently gearing up for our annual Christmas Boot Camp week, one of my favourite times of the year as it’s when every Bootcamper that’s been with us for the year can look back on just how far they’ve come!
This lovely lady called Zoe is especially excited after losing 10.5 inches in just SEVEN WEEKS! Zoe is one of many Bootcampers now ready for a far happier and healthier Christmas, without the stresses that came with Christmases of previous years (as well as the stodge that accompanied them!)
That’s where this Recipe comes in: our Bootcampers, like Zoe have been enjoying a selection of recipes we provide each week; that are all fast, simple and delicious- all very important factors for when time is tight!
Winter can often also be a tricky time, with darker evenings that can make our energy levels slump and leave us feeling tired and not being arsed to cook anything. So it’s important to have a few staples to hand you know can be cooked in batches, frozen ahead of time and used as leftovers.
I can’t actually take all the credit for this recipe in this instance, as it was actually given to me by a beautiful personal trainer client, who’s had it in her recipe archive for a fair few years and can’t actually remember where it came from!
So to whomever put this amazing combination of flavours together WE SALUTE YOU and hope you enjoy it just as much as I have! It can be enjoyed on it’s own, or paired with other vegetable dishes or pulses such as lentils.
- 1 cup organic brown rice (soaked overnight or for a minimum of 4 hours) and rinsed well
- 2&1/2 cups water
- 2 tablespoons organic coconut oil
- 1 small organic white onion, chopped finely
- Pink Himalayan sea salt & black pepper to taste
- 5 cloves
- 1 cinnamon stick
- 2 handfuls organic mushrooms, sliced thinly
- 3 garlic cloves, crushed
- pinch of chilli powder
- juice of 1/2 an organic lemon
- handful chopped organic walnuts
- handful chopped parsley
- Add the rice, water, cinnamon and cloves with a good pinch of salt to your rice cooker or saucepan and bring to the boil.
- Meanwhile, heat 1 tbspn coconut oil in a heavy bottom pan or skillet. Add the chopped white onion and cook until soft.
- Add the onions to the cooking rice and cook until all the water has been absorbed and the rice has softened (approximately 20 minutes)
- Meanwhile, add 1 tbspn coconut oil to your pan and once heated add the mushrooms.
- Cook until soft, then add the garlic and walnuts.
- Once the mushrooms have turned golden, add the chilli.
- Keep stirring so the walnuts are nicely toasted.
- Squeeze the lemon juice over the top.
- Transfer the mushroom and walnut mixture to the rice and mix well.
- Transfer to a serving bowl, scatter chopped parsley over the top.