Her Unique Glow

I’m in love with mushrooms at the moment.

Not only are they an amazing source of fibre and antioxidants but they’re a great non-animal source of vitamin D which…let’s face it…we could all do more with. Immunity boosting, energy lifting and great for brain health - what more could you ask for? Plus…I mean…they’re super delicious and packed full of flavour!

I’m not always able to spend a great deal of time in the kitchen, so being able to use a slower cooker (or pressure cooker) is just incredible. It means I can make delicious, nutritious meal without spending hours over the stove that I just don’t always have to spare.I used a pressure cooker for this recipe (45 minutes on high), but you could use a slow cooker just as easily (obviously cooking it for a little longer until the grains and lentils are cooked through. Just Chuck it all in the pan and cook away! Enjoy!

INGREDIENTS:

• 200g Chestnut Mushrooms (sliced)
• 1 Onion (finely diced)
• 1/2 Courgette (finely diced)
• 1 Handful of Baby Spinach (chopped)
• 1 Bunch of Basil Leaves (chopped)
• 1tsp Garlic Powder
• 1 Veg Stock Cube
• 100g Pearl Barley
• 75g Red Lentils
• 75g Brown Rice
• 75g Mung Beans

METHOD:

1. Sauté the onions, mushrooms and courgette in the pan.
2. Add in the rest of the ingredients and cover with 1/2 inch of water.
3. Cook in the pressure cooker for 45 minutes on high (or a couple of hours in the slow cooker until the grains are cooked through - you may need to top up with more water so just keep an eye on it).