Balsamic Portobello Mushrooms with Black Rice and Chickpeas
Ingredients
- 2 large portobello mushrooms
- 100g black rice
- 1 tin of chickpeas
- 1 large handful of kale
- 1 salad tomato
- 1 white onion
- 4 garlic cloves
- 1/2 tsp chilli flakes
- 1 tbsp capers
- 1 tbsp mixed chopped olives
- 4 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp fresh parsley
Preparation
Pre-heat the oven to 190C. Rinse the rice and place in a pot with 3x the volume of water, bring to a boil and then reduce to a simmer for 20 mins until cooked.
Mix 1 tbsp of olive oil with 1 tbsp of balsamic vinegar and brush over the mushrooms with some salt and pepper. Roast for 25 minutes.
Sort through the kale and remove any stemmy bits. Drizzle with olive oil, salt and pepper and massage in. Roast for 5 minutes until crisp and set aside to stir through the dish at the end.
Finely cut the onion and garlic, sauté onions first for 5-7 minutes and then the garlic for 1 minute. Chop the tomatoes into 1cm cubes and fry them gently in the onion and garlic mix for a minute and add the chilli. Remove from the heat and wait for rice to be done.
Once rice is cooked, drain and toss through the onion and garlic mixture and add olives and capers. Stir through the kale. Turn heat back on and add the remaining balsamic vinegar and olive oil. Serve with the mushrooms and a sprinkle of parsley.
