5 Swips per serving
This recipe will take you 1 hour 10 minutes plus 20 minutes soaking
Serves 4
- 30g dried porcini mushrooms
- 60g dried basmati and wild rice
- 1 cal cooking spray*
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 large leek, thinly sliced
- 3 portobello mushrooms, roughly chopped
- 200g chestnut mushrooms, halved
- 200g baby button mushrooms
- 200g mixed mushrooms
- 1 low-salt vegetable stock pot, suitable for vegans
- Half small pack fresh tarragon, leaves chopped
- Half small pack fresh parsley, leaves chopped
- 80g ready-rolled shortcrust pastry
- 2 tsp nigella (or black onion) seeds
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient
each serving contains
KCal
237
Carbs
28g
Fibre
7.9g
Protein
11g
Fat
7.7g
Saturates
2.6g
Sugars
7.4g
Salt
0.21g
low
medium
high
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