BEAR'S SPICY MUSHROOM GRAINS

BEAR'S SPICY MUSHROOM GRAINS

In this über-delicious recipe, I'm raising the fridge to use up all those gorgeous vegetables that I've picked up over the last couple of weeks. I hate wasting good food! Don't do it! I went mushroom crazy last week because they were marked down and if I left them any longer, they'd be spoiled. Here's the list of ingredients…

INGREDIENTS

1 Mushroom punnet

1 Petit pois can

1 Wheatberries quinoa and mung beans packet

1 Red onion

1 Red chili pepper

4 to 6 finger chilies

3 Garlic cloves

The rest is the Cavolo Nero cabbage

PREPARATION

Wash the mushrooms, remove the debris and use a paper towel to pat them dry. Leave the mushrooms aside. Peel and rinse the onion along with the chilies and Cavolo cabbage. Pat dry with a paper towel. You might want to tail the cabbage.

Get your deep pan/dish out and place about half a tablespoon of solid coconut oil within. Chop the onion finely and add to the pan/dish. Slice the mushrooms and add to the pan/dish. Slice one garlic clove and add to the pan/dish.

Cut the Cavolo cabbage in thin strips. Cut the red chili, finger chilies, and garlic cloves into small medium thick slices.

METHODOLOGY

Add a frying heat to the pan/dish. I think it's wise to use a searing heat to fry the mushrooms and onions together as I got the punnet at a marked down price and are well past the sell by date! Once the mushrooms are well cooked, remove from the heat - if need be - and from there add the chilies and garlic cloves. Season to taste with turmeric, cinnamon, black pepper, and cayenne pepper. I used about half a tablespoon of each.

Reduce the heat and mix all the ingredients together. When you see the chilies starting to wilt, add the Cavolo cabbage. And when you see the cabbage starting to wilt you add the wheatberries, quinoa and mung beans. The mushrooms should have produced enough liquid for the wheatberries, etc to soak up. You shouldn't need to add any water. Mix well and break up any wheatberry clumps.

Reduce the heat further if you're finding that some of the ingredients are sticking to the pan/dish. After about a couple of minutes, give it a taste. You might want to add a sprinkle of Himalayan salt if you find it too fresh. Turn off the heat, give it a final mix to ensure nothing is sticking to the bottom of the pan/dish, cover and leave to stand for about a minute or two.

Plate up!

If can serve 2 - 3 people - depending on the portions you're used to eating. I wouldn't reheat mushrooms that have gone past the sell by date. That's one thing I don't like about being single - I've cooked too much! As you can see, cooking the whole punnet of mushrooms was a necessity! It just means I've gotta workout more! Lol!

As you can see, I've added a whole avocado. I guess you could purchase the smaller avocados so that all three guests get one each. Or if you're cooking for two, it's one big avocado each! Yummy!

If you haven't finished my Sweet Choco Sensation already, you could have that for dessert! Mmmmm… Don't worry, I'll be coming up with some über-yummy desserts very soon!

The last of my Sweet Choco Sensation… My life won't be the same again - until I make another!

Enjoy!

Love,

Bear XOXOXOXOXO