Tandoori Mushrooms W Brown Rice

I tend to include a few Meat free dinners in my week. Not for any reason other than,I love Vegetarian food. Mushrooms are Ideal as they bulk up any meal and carry lots of flavour.

This Recipe is a firm favourite in my house and any one who tastes it loves it.

Ingredients:

For the mushrooms

• 8 Portobellos
• 6/8 tbsp of Olive oil
• 2/3 garlic cloves crushed
• 3 tbsp of Tandoori spice
• 1 tsp of toasted then bashed Coriander seeds
• 1  & 1/2 tsp of Nutmeg
• 1/2 tsp of Maldon salt
• 1 tsp of pepper

For the Brown rice

• 2 small red onions diced
• 2 cloves of Garlic sliced
• 1 tbsp of veg oil
• 200g of  brown rice long grain or 3/4 brown and 1/4 red long grain
• 300ml of Veg or Chicken Stock

For the Cucumber yogurt

• 4 tbsp of Greek yogurt
• 1 tbsp Creme fraiche
• 1/2 a cucumber sliced very finely
• small bunch of Coriander chopped
• A few basil leaves torn
•  1 tsp of Lemon juice
• 1/2 tsp of lightly toasted ground cumin (optional)
• Salt and pepper

Method:

Preheat the oven to 160 degrees Celsius

• Firstly wash and pat dry all the Mushrooms
• Lightly toast the Coriander seeds on the pan then grind/ bash them up
• Combine the olive oil,garlic,Tandoori,Coriander seed,nutmeg, Salt & pepper
• Coat all the mushrooms front and back with the spice paste and set them aside
• Prepare the onions and Garlic for the rice
• Heat some oil in the pan and sweat the onions and garlic for about 4 mins
• Add the rice and stir to combine, cook for 2 mins
• Gradually pour in the stock and let it simmer until the rice is cooked
• Heat a Griddle / frying pan and lightly brown the Mushrooms on each side
• Transfer them to the preheated oven and cook for 10 mins
• Prepare the yogurt topping by gently mixing all called for ingredients together
• To serve put a layer of rice in a pasta bowl followed by the sliced Mushrooms, finish with a dollop of cucumber yogurt