This is no ordinary side dish. Wild rice adds a nutty flavour while the cashew herb sauce lends the dish creamy goodness without all the saturated fat in dairy cream.
1/2 cup (125 ml) raw, unsalted cashews
2 cups (500 ml) cooked wild rice, cooled
4 cups (1 L) assorted mushrooms (shiitake, Swiss brown, oyster), sliced
1 shallot, diced
1/2 cup (125 ml) dry white wine
Salt and pepper, to taste
1/4 cup (60 ml) fresh sage or tarragon
Soak cashews in bowl full of water for 2 or more hours. Preheat oven to 200 C.
Divide rice among 4 pieces of baking paper. Top with equal amounts of mushrooms, shallot, white wine, salt and pepper.
Drain cashews and add them to blender along with 3/4 cup (180 ml) water and sage or tarragon. Blend until smooth and pour over contents of packets. Shut packets and cook for 20 minutes. Let rest 5 minutes before opening.
Each serving contains: 955 kilojoules; 8 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 28 g carbohydrates; 2 g fibre; 12 mg salt
source: "It's a Wrap", alive Australia #11, autumn 2012
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
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