Mushroom & kale fried rice brown & wild rice with Chilli garlic king prawns
Brown & Wild Rice
When choosing a rice dish to make I usually tend to go with brown or wild rice more because of the vast flavours it brings to the dish. For this recipe it keeps it rich and earthy and the spices also add to the depth of flavour.
This in particular has to be my favourite rice dish that came about by accident when I had limited ingredients (that’s usually the case with me, I get very innovative when I have very little) but it’s a great simple and healthy recipe that vegetarians and vegans can use if they leave the prawns out
A little bit of Information below on why you should consider brown or wild rice more over white rice:
Brown rice is a highly nutritious food. It is a whole grain that is relatively low in calories, high in fiber, and gluten-free.
Wild rice contains more protein than regular rice and many other grains.
Though it’s not a rich protein source, wild rice is considered a complete protein, meaning it contains all nine essential amino acids.
300g Brown & Wild basmati rice
250g Chestnut mushrooms
1 Red onion
2 cloves of garlic
2tsp Coconut oil
1tsp Rock salt
1tsp Black pepper
1tsp Chilli flakes
For the prawns:
150g Raw King prawns
1tsp Coconut oil
3 Cloves of Garlic (crushed)
1tsp Black pepper
2 Stalks of spring onions
1tsp Dried parsley
Firstly wash the rice 2 times, place in a saucepan, add 1 cup of water, and a pinch of salt. Cook the rice for 15-20 minutes until soft.
In a heated pan add the coconut oil, chop the red onions, crushed garlic and fry until it becomes soft. Then add the sliced chestnut mushrooms and kale. Lightly sautée for 5 mins then season with salt, pepper and the chilli flakes.
Once the rice is ready add it to the pan with the mushrooms and kale and mix well until all the ingredients have combined well. Taste for seasoning, add more if need be.
For the prawns; add your coconut oil in a heated pan, followed by the crushed garlic and the prawns, cook for 5 minutes then add the chopped spring onions, black pepper, and dried parsley.
Once the prawns are cooked, plate up the rice first then top up with the prawns.