not sure if I’ll buy it again, I could’ve made that with just big chunks of white mushrooms and it would have been equally nice and much cheaper,
While I was in town the other day I popped into the health food shop and picked up some more wild rice because I was running low, I got a bag of red Camargue rice and one of black venus rice and decided to use it along with a little long grain rice for Tuesdays dinner, which was almost vegetarian, until I added some crispy prosciutto, just to finish it off.
Quorn in a creamy sauce with red rice:
I put the rice on to simmer for about half an hour and in the meantime sweated off some onion and then added peppers and mushrooms.
once they were soft I added the quorn and sauted that until it started to lightly colour, then chucked in a bit of leftover camembert..
I added some creme fraiche and gently cooked it out so it didn’t curdle, added a good splash of milk and then thickened the sauce with a fecule and simmered it for 5 minutes.
I served the quorn on the rice
and then topped it with some crisp prosciutto and halloumi
I didn’t tell Mr. 5 it was just quorn until he was half way through it and said this is lovely, is there chicken in it too, and I said nope, just the quorn this time and he was really surprised he enjoyed it as much..
it was yummy, not sure if I’ll buy it again, I could’ve made that with just big chunks of white mushrooms and it would have been equally nice and much cheaper, but I’m glad I’ve experimented with it..