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Mushroom and lemon rice 
This rice is perfect served with the pork, the flavours blend well.

Ingredients

80g /3oz blanched almonds
30ml/2tbsp sunflower oil
225g/8oz cooked medium or long grain rice, cooked
4 spring onions, sliced
115g/4oz shiitake mushrooms, sliced
grated rind and juice of 1 lemon
seasoning

Mushroom

Method

  1. Toast the almonds in a hot dry frying pan until golden brown, remove and set aside.
  2. Heat the oil in the frying pan and gently fry the spring onions and mushrooms for 1 minute.
  3. Add the almonds and rice to the pan and stir until the rice is warmed through.
  4. Add the lemon rind and juice and season to taste. Serve at once.

 

Top tip

As the rice has been cooked previously it only requires a quick heat to warm through. Do not cook again. Do not reheat more than once.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? cources run for 2,3 and 4 days and the college is open also to non-members.