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Tilda Pure Basmati’s unique, long, slender grains stay separate when cooked, making them ideal for salads.
With coconut, rice granola and pistachio.
Pickled beetroots, Arborio rice, taleggio & parmesan cheese, rocket & walnut pesto.
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen.
An unusual and delicious appetiser that is sure to impress. Perfectly paired with a variety of toppings to tantalise the taste buds.
A delicious Vegan Thai Pineapple Spiced Rice with Fresh chillies, Coriander and Toasted Cashew Nuts.
Oven-roasted beef tomato stuffed generously with exotic basmati & wild rice, Manchego cheese, anchovies, black olives and slow cooked lamb neck.
With bok choi, ginger and lemon grass.
Delicious pudding made with made with coconut milk, roasted cashews, raisins and pistachios and sweetened with maple syrup.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
