Perfect for mushroom lovers, Alexander Gershberg’s umami-rich stir-fry is an easy weeknight dish to whip up. Keep an eye out for fresh mushrooms at the market – this recipe calls for chanterelles, but any will do. Says Gershberg: “This kind of dish reminds me that fresh, healthy cooking at home can be easy, quick and done without too much fuss. You can do it in no time when you are cooking for someone you love.”

Sustainable tip:

“Many people throw away the green part of the leek but, besides being edible, it is tasty and nutritious. Please make sure you use it in this recipe,” writes Gershberg.

Quick Brown Rice Stir-Fry with Cherry Tomatoes and Chanterelles

A healthy dish that is easy, quick and done without too much fuss.

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Prep Time 15

Course Main Course

Servings 4

Equipment

1 pressure

Ingredients

1 cup cooked brown short grain rice
3 tbsp olive oil
1 leek trimmed, white and green parts thinly sliced into rounds
1½ cups chanterelle mushrooms
2¼ cups cherry tomatoes halved
1 garlic clove finely grated
¼ tsp chilli flakes
¼ tsp sea salt
black pepper to taste

Instructions

Heat the olive oil in a large frying pan over medium-high heat.
When the oil is hot, add the leek and saute for 1 minute or until starting to soften, then add the mushrooms, tomato, garlic, chilli flakes, sea salt and a generous amount of black pepper. Sauté, stirring, for 3 minutes. Add the cooked rice and sauté for a further 2-3 minutes, then divide among plates and serve with love.