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Middle Eastern Mushroom Rice Bowl
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Middle Eastern Mushroom Rice Bowl

with golden fried cheese and refreshing yoghurt sauce

This is a veggie dish that can only be described as abundant. The myriad of flavours, textures, and aromas you'll find yourself experiencing when you try this rice bowl for yourself will leave you both satiated and inspired.

Tags:
Quick
Veggie
Optional Spice
Protein Rich
Discovery
Allergens:
Milk
Sesame
Mustard
Celery
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

150 grams

Rice

2 unit(s)

Garlic

200 grams

Grilling Cheese

(Contains Milk)

150 grams

Mushrooms

1 unit(s)

Lemon

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 unit(s)

Bell Pepper

5 grams

Coriander

75 grams

Yoghurt

(Contains Milk)

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Butter

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Nutrition Values

Energy (kJ)3045 kJ
Energy (kcal)728 kcal
Fat28.7 g
of which saturates17.6 g
Carbohydrate84.5 g
of which sugars16.2 g
Dietary Fiber0 g
Protein37.7 g
Cholesterol0 mg
Salt3.93 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pot with Lid

Instructions

1
  • Halve and peel the onion. Finely chop half and cut the other half into thin slices.
  • Peel and grate the garlic (or use a garlic press). Halve the lemon.
  • Roughly chop the mushrooms.
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Cut the cheese into slices (three per person). Place the slices in a bowl of cold water and leave to soak.
Cook the Rice
2
  • Place a pot over medium-high heat with ½ tbsp butter (double for 4p) and a drizzle of oil.
  • When hot, fry the finely chopped onion until softened, 2-3 mins.
  • Stir in the rice, stock powder and 300ml cold salted water (double for 4p).
  • Bring to the boil then lower the heat to medium and cover with the lid. 
  • Cook for 10 mins, then remove the pot from the heat and keep covered for another 10 mins (the rice will continue to cook in its own steam).
Soften the Veg
3
  • Meanwhile, place a pan over medium-high heat with ½ tbsp of butter (double for 4p) and a drizzle of oil.
  • Once hot, fry the garlic and sliced onion until fragrant, 3-4 mins.
  • Add the Middle Eastern spice mix, pepper and mushrooms and fry on high heat until softened, 6-8 mins.
  • Stir in 2 tsp lemon juice (double for 4p). Season to taste with salt and pepper
  • Transfer the veg from the pan and cover to keep warm (reserve the pan for later use).
Make the Yoghurt Sauce
4
  • Meanwhile, roughly chop the coriander (stalks and all).
  • In a bowl, mix half the coriander with the yoghurt, chilli flakes (use less if you don't like spice), 2 tsp lemon juice and ½ tbsp oil (double both for 4p). 
  • Season to taste with salt and pepper.
Fry the Cheese
5
  • Transfer the cheese to a plate lined with kitchen paper and pat dry.
  • Wipe the pan and return to medium-high heat with a drizzle of oil
  • Once hot, fry the cheese until golden, 2-3 mins each side.
6
  • Fluff up the rice with a fork and divide between bowls.
  • Spoon over the spiced veg.
  • Arrange slices of golden fried cheese on top.
  • Finish with a dollop of yoghurt sauce and a sprinkling of coriander.
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