Medium Difficulty
Filter
Filled with a layered salad made of chicken and cooked rice sautéed garlic, cumin & mustard seeds.
By Stuart Fay, The Bell Inn, Horndon on the Hill.
Pickled beetroots, Arborio rice, taleggio & parmesan cheese, rocket & walnut pesto.
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
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.
With bok choi, ginger and lemon grass.
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.
A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.
Fresh sea trout paired perfectly with healthy superfoods, Wholegrain Brown Basmati rice and a Royal Jubilee Dressing.
