A hearty vegetarian bowl of goodness from ” The Little Swedish Kitchen” by Rachel Khoo.
Ingredients
- 320 g spelt or wild rice
- 1 tbsp extra virgin olive oil
- sea salt and black pepper
- 1 tbsp cider vinegar
- 1 tsp caster sugar
- 1 small apple
- 1 large carrot peeled into ribbons
- 200 g mixed wild mushrooms e.g. chanterelles, porcini. girolles
- 2 tbsps rapeseed oil
- a knob butter
- zest of 1/2 lemon
- 4 eggs
- pink pickled onions
- 3 tbsps sunflower seeds toasted
Servings:
Instructions
- Bring a small pan of salted water to the boil. Add the spelt and cook for 15-20 minutes or until tender but with a little bite. Drain and place in a bowl, then dress with the extra virgin olive oil and a generous pinch of salt.
- Meanwhile, in another bowl, mix the cider vinegar with the sugar and a pinch of salt and stir to dissolve. Core and thinly slice the apple, then add to the bowl together with the carrot ribbons and toss in the vinegar to coat lightly.
- Brush any dirt off the mushrooms and chop into bite sized pieces, leaving the smaller ones whole. Heat the oil and butter in a frying pan and, once hot, add the mushrooms ( cooking in batches if the pan is too crowded). Cook until golden and sprinkle over the lemon zest.
- Cook the eggs for five and a half minutes in boiling salted water. Drain and run under cold water.
- To assemble divide the spelt between four bowls. Add the ribbons of carrot and apple, some pickled onions and the wild mushrooms.Peel the eggs , cut in half and place on top.
- Scatter with the toasted seeds and some black pepper and serve.
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