Ingredients

100g SunRice Wild Blend Entertainer Rice
2 large flat field mushrooms
1/3 cup craisins
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup mint leaves, roughly chopped
1 small red onion, finely chopped
2/3 cup hazelnuts, roughly chopped
2 tspn brown sugar
1 orange, rind finely grated, juiced
2 tblspn of Olive Oil

Instructions

• To make wild rice salad, cook rice following absorption method on packet. Drain well and rinse under cold water. Drain and transfer to a bowl.
• Add craisins, parsley, mint, onion, hazelnuts, sugar, orange rind, 1/4 cup orange juice & olive oil. Season with salt and pepper. Toss to combine.
• Meanwhile, preheat barbecue plate on medium-high heat. Cut each mushroom into 4 thick slices.
• Combine butter, garlic and oil in a large bowl. Add mushrooms and turn to coat.
• Barbecue mushrooms for 3 to 4 minutes each side or until golden and tender.
• Spoon rice salad onto plates and arrange mushrooms on top. Season with salt and pepper. Serve.