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On a broad bean, pea and smoked bacon sauté chive volute.
A great use of leftovers no matter which rice variety you use, our frittata recipe is a quick, easy and tasty lunchtime recipe.
Filled with a layered salad made of chicken and cooked rice sautéed garlic, cumin & mustard seeds.
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
Serve with a leafy green salad for added goodness.
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
A creamy sauce with mushrooms, spinach and shallots served on a bed of delicious Basmati & Wild Rice.
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.
