Stuffed mushrooms with wild rice and cashew nuts
You will need:
Large Portobello mushroom one per person
1 clove of garlic per mushroom crushed
Cashew nuts A good handful per person
Put the rice on to cook as instructed on the pack this usually takes 15- 20 minutes. While the rice is cooking, cover the mushrooms with olive oil and grill on the outside for 5 minutes’ flip over the mushroom and fill first with crushed garlic then a drop of olive oil and the goats cheese on top put back under the grill. Meanwhile put the broccoli on to lightly boil or steam then lightly fry cashew nuts in a little olive oil until slightly brown (approx. 3-5 minutes). Mixed the cashew nuts into the wild rice and serve alongside the mushrooms and broccoli.