VEGAN WILD MUSHROOM, BLACK RICE & HAZELNUT BISQUE

Recipe Created By:

Paul Gayler

Serves

4

ready in

40 minutes

difficulty

Easy

What you will need

  • 150g Riso Gallo Rustico Black Wholemeal Rice
  • 250g mixed wild mushrooms (or any other mushrooms are fine), sliced
  • 1 onion, finely chopped
  • ¼ tsp fresh thyme leaves
  • 2 garlic cloves, crushed
  • 30g vegan butter (or olive oil)
  • 700ml prepared vegan vegetable stock
  • 300ml plant-based nut milk (hazelnut or almond)
  • 50g roasted hazelnuts, coarsely chopped

How to prepare:

Heat the vegan butter in a pan, add the onion, thyme, and garlic, cook gently together for 4-5 minutes.

Raise the heat, add the mushrooms, cook together for 8-10 minutes until nicely golden and caramelised.

Add the black rice, the stock and bring to the boil.

Simmer for 15 minutes over a medium heat, before adding the nut milk.

Simmer for a further 5 minutes, until the rice is cooked through.

Season to taste , transfer to 4 serving bowls, sprinkle over some roasted chopped hazelnuts and serve.

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