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Recipe created by Dez Turland, Group Development Chef, Brend Hotels
With its fusion of ingredients, it is nutritious, warming and easy to put together.
With curry spices, Basmati & Wild rice, spinach, egg and puff pastry.
Smokey pulled chicken with black beans, smashed avocado and pineapple salsa served with chargrilled Cajun sweetcorn rice.
Serve with broccoli and peas.
A great use of leftovers no matter which rice variety you use, our frittata recipe is a quick, easy and tasty lunchtime recipe.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
A perfectly warming Autumnal dish that is ideal for vegetarian customers.
Filled with a layered salad made of chicken and cooked rice sautéed garlic, cumin & mustard seeds.
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.
