Basmati & Wild Rice Blinis
- 150g cooked and chilled, Tilda Easy Cook Basmati & Wild Rice
- 170g wholemeal flour
- 2 eggs, beaten
- 150g Greek yoghurt
- 150ml whole milk
- 1tsp salt
- Black pepper
- 1tsp baking powder
- 25ml vegetable oil
- 1/4 tsp bicarbonate of soda
- 1 tbsp boiling water
- 4-6 chopped chives
- Dill to garnish
- 200g chestnut mushrooms, finely chopped
- 135g Portobello mushrooms, finely chopped
- 60g shallots, finely chopped
- Knob of butter
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 40g soaked and drained porcini mushrooms, finely chopped
- A couple of sprigs of thyme
- 1tbsp crème fraiche
- Zest of half a lemon
- Cornflour to thicken if needed
For the Blinis - Beat together flour, egg, yoghurt, milk, salt, pepper, baking powder and oil.
Stir in chives and chilled rice.
Add the boiling water to the bicarbonate of soda, stir and then add to the batter mix immediately.
Fry blinis (1/2 tbsp of the mixture) in batches for approx 1-2 minutes each side, or until golden.
Drain excess oil on kitchen paper as they come out the pan and allow to cool. Refrigerate if not serving immediately.
To reheat, warm them through in a pre-heated oven at 200˚C for 2-3 mins.
Top with a spoonful of mushroom medley and dill and serve.
For the Mushroom Medley Topping - Fry the shallots, garlic and both types of mushrooms in the butter and olive oil until soft.
Add the porcini mushrooms, thyme and crème fraiche.
Cook the mixture off until fairly dry, then add the lemon zest. If needed add a little cornflour to thicken.