Recipe for Healtly Hair and Skin
Beany Rice Ring with Tarragon Mushrooms.
Peacock Feather Fan of Carrots and Cucumber.
SERVES 4 or 5
175 g/6 oz/ l1A cup brown rice 425 g/15 oz/1 large can mixed pulses, drained.
1 small garlic clove, crushed (optional)
30 ml/2 tbsp olive oil 15 ml/1 tbsp lemon juice Good pinch of caster (superfine) sugar.
Salt and freshly ground black pepper 175 g/6 oz/1/2 button mushrooms 30 ml/2 tbsp water 30 ml/2 tbsp mayonnaise 15 ml/1 tbsp plain yoghurt 15 ml/1 tbsp chopped tarragon A few tarragon leaves Lemon twists.
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Cook the rice according to the packet directions. Drain, rinse with cold water and drain again. Place in a bowl with the pulses and garlic, if using. Drizzle the oil and lemon juice over. Sprinkle on the sugar and season well. Toss thoroughly and turn into a 1.2 litre/
2 1/2pt/5 cup ring mould. Chill while preparing the filling. Place the mushrooms in a saucepan with the water and boil rapidly, stirring, for 2 minutes only. Turn into a bowl and leave to cool. Fold in the mayonnaise, yoghurt and chopped tarragon and season to taste. Turn the rice ring out on to a serving plate. Pile the mushroom mixture in the centre and garnish with tarragon leaves and lemon twists.