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[Recipe] Nutty mushroom brown rice with meatballs and crispy sage leaves

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

INGREDIENTS

  • Quality Protein
    • 100 – 125g  lean beef mince
  • Vegetables/Fruit
    • 2 – 3 spring onions
    • 1/4 punnet button/portabello/brown mushrooms
    • Garlic
    • Fresh chopped parsley
    • Baby spinach (optional)
  • Smart Carbs
    • 1/4  cup uncooked healthy brown rice
  • Healthy Fats
    • 20 g brazil nuts or almonds, even a mix is fine
    • 1 tsp good butter or olive oil
  • Herbs, spices and extras
    • Course salt
    • Pepper
    • 1/4 cup fresh sage leaves
    • Asijiki ‘spice it nice’ (or  garlic salt will work nicely)
    • Asijiki meat spice (or meat spice of choice)
  • Find your Sleekgeek Asijiki Brands spices over here

UTENSILS

  • Chopping board
  • Chopping knife
  • Spice grinder or pestle and mortar 
  • Frying pan
  • Pot
  • Strainer

INSTRUCTIONS

  • Prepare your rice as per instructions on packet.
  • Chop the spring onions.
  • Slice the mushrooms
  • Spice the lean mince with salt, meat spice, and pepper to taste.
  • Roll the mince into ‘golf ball’ sized balls.
  • Fry the meatballs in the frying pan until they are cooked through, remove from the pan.
  • Add the spring onion and mushrooms to the pan and fry until cooked.
  • Strain any excess water from the cooked rice and add the mushroom and spring onion mix, mix through well and adjust seasoning to taste.
  • In a clean frying pan, add the Tblsp butter or olive oil and quickly fry the sage leaves until just crisp.
  • In a grinder, or with a pestle and mortar grind a half a tsp coarse salt, the nuts of choice and the clove of garlic together and add the parsley.

TO SERVE

  • Plate the rice mixture 
  • Top with the meatballs
  • Sprinkle the nutty garlic/parsley mix over the top.
  • Garnish with the tasty, crispy little sage leaves

Enjoy!

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