Garlic Sautee'd Wild Mushrooms and Lemon Roasted Avocado Over Golden Rice

This gourmet recipe is a HUGE hit at dinner parties and a healthy protein rich meal that actually fills you up!

Serves 4

1 cup(250 g) brown rice
1/4 teaspoon tumeric
1 teaspoon sea salt
1/4 teaspoon corriander
6 cups assorted wild mushrooms, cleaned
1 tablespoon olive oil
2 garlic cloves, minced
juice of 1/2 a lemon, plus an extra squeeze
extra sea salt and freshly ground black pepper
2 avocados

Preheat oven to 300F (150 C)

Put the rice into a saucepan with tumeric, salt, corriander, and 2 1/2 cups (600ml) water. Bring to a boil, then cover and leave to cook for 15 minutes. Remove from heat and leave, still covered, for 5 minutes.

Saute' the wild mushrooms in the oil until tender, adding the garlic and a squeeze of lemon juice toward the end of the cooking time. Season with salt and pepper.

Halve, pit, and peel the avocados, coat on both sides with lemon juice and season with salt and pepper.
Add the remaining lemon juice to the rice mixture--it will immediately brighten the color.

Fluff the rice with a fork, then spread on a serving platter. Tope with the avocado halves, cut-sides upward. Spoon the mushrooms onto them, heaping them up but leaving a rim of green showing. Leave in the oven for up to 15 minutes. But be sure not to let it get too hot--warmed is fine, but don't let them bake or they will spoil.


BON APETITE!