Dig In Chick’n Sharing Rice
We wanted to make a really nice, well flavoured, perfectly cooked pot of rice - so we did just that! Using well seasoned ripped king oyster mushrooms instead of chicken is the key here to get that lovely flavour.
This epic rice dish is also the perfect vehicle for our brand new K!T Pan! Made from 120 recycled cans, this pan helps you create amazing food, all while helping save the planet. Remember folks, great food starts with the right K!T.
Serves
Ingredients
For the spiced ‘chicken’
<item-todo-done>500g king oyster mushrooms<item-todo-done><item-todo-done>1 tbsp Baharat (Turkish spice mix)<item-todo-done><item-todo-done>1 tbsp plant-based chicken seasoning<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>
For the rice
<item-todo-done>2 brown onions<item-todo-done><item-todo-done>4 cloves garlic<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>260g basmati rice<item-todo-done><item-todo-done>1 vegetable stock pot mixed with 500ml boiling water<item-todo-done><item-todo-done>3 tbsp rose harissa paste<item-todo-done>
For the zhoug yoghurt
<item-todo-done>10g coriander<item-todo-done><item-todo-done>10g parsley<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done> the juice of half a lemon<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>100g plant-based plain yoghurt<item-todo-done>
To serve
<item-todo-done>10g mint<item-todo-done><item-todo-done>10g coriander<item-todo-done><item-todo-done>4 tbsp crispy onions<item-todo-done>
Before you start
Preheat oven to 200˚C, fan setting | Large roasting tray lined with non-stick baking paper | Kettle boiled | Large deep-sided frying pan with a matching lid | Powerful blender
Prepare the mushrooms
- Cut the caps off the mushrooms and slice them finely.
- Rip the mushroom stems into 1cm thick strands.
- Add the ripped and sliced mushrooms to the baking-paper lined roasting tray and sprinkle over the Baharat and chicken seasoning.
- Season with a pinch of salt and pepper and drizzle with olive oil.
- Massage everything together with clean hands and put the tray in the oven for 25-30 minutes until golden and crisp.
Start the rice
- Peel and finely slice the brown onions.
- Peel and finely slice the garlic.
- Heat the large deep-sided frying pan over a medium heat with the plant-based butter.
- Once melted, add the sliced onions with a pinch of salt and cook for 8 minutes, stirring regularly, until softened and caramelised.
Meanwhile, make the zhoug
- Peel the remaining garlic clove and trim the stalk off the green chilli.
- Add the peeled garlic and trimmed chilli to the blender with the coriander, parsley, ground cumin and lemon juice.
- Season with a pinch of salt and blitz until smooth.
- Stir in the olive oil and taste for seasoning, adding a little more salt if needed.
Back to the rice
- Once the onions are caramelised, add the sliced garlic and basmati rice and cook for 2 minutes, stirring to coat the rice grains in all of the butter.
- Pour over the stock and bring to the boil over a high heat.
- Once boiling, reduce the heat to low, cover with the lid and Cook for an initial 8 minutes.
Finish the rice
- Once the rice has had 8 minutes, remove the lid from the pan and dollop over the harissa.
- Gently marble the harissa through the rice, trying not to fully mix it in.
- Put the lid back on and continue to cook for 3-4 minutes until all the stock is absorbed and the rice is cooked.
Prepare your toppings and serve
- Pick the mint and coriander leaves from their stalks, throw the stalks away.
- Once everything is done, remove the lid from the rice.
- Top with a few big dollops of yoghurt and zhoug.
- Gently marble the zhoug into the yoghurt.
- Scatter the crispy chicken over the top, then sprinkle over the crispy onions and coriander and mint leaves.
- Season a grind of black pepper and dig in!