Following on from Jette Virdi (@jette_food_event_stylist)‘s brilliant takeover on our Instagram account (if you missed it, never fear! It’s saved in our highlights), the talented food stylist and photographer created a beautiful recipe, made for festive snacking. This would make a delicious starter or side for a special Christmas meal.
Enjoy x
What You Need:
  • Pre-heat oven to 180
  • 150-200g uncooked wild rice
  • 1 pack of Sadies bone broth (chicken or beef)
  • Handful of coriander
  • Handful of parsley
  • Handful of kale
  • 10 mini portobello¬†mushrooms¬†(I do 2/3 per person) or you could do big ones too!
  • 50g grated cheddar
  • Salt, pepper and oil
Method:
  1. In a pan, cook the wild rice in the bone broth and leave to do its thing
  2. In the meantime, remove the stems of the mushrooms and place the mushrooms in a flat pan that can be cooked in the oven.
  3. Chop the parsley, coriander, kale and mushroom stems and put into a bowl. Mix into the wild rice once cooked, season well then give a generous filling for each mushroom.
  4. Drizzle with olive oil and pop into your oven for 15 minutes. Removing to grate cheddar over each one then pop back in for another 5-10 or until the cheese goes golden.
  5. Sprinkle with some parsley and serve warm. Can be kept in the fridge and reheated.
  6. (You could add some chestnuts, bacon, chilli flakes, seaweed, nuts, or even substitute the wild rice for quinoa)