Mushroom and Brown Rice Salad with Fried Onions and Halloumi

Brown rice is stir-fried with garlic, balsamic mushrooms, a touch of lemon and fresh parsley - topped with crispy onions, halloumi and a fresh yoghurt dressing.

Meal Prep

Breakdown

  • Cook the rice.
  • Make the crispy onions.
  • Make the herby sauce.
  • Cook the mushrooms.
  • Add everything to the pan.
  • Fry the halloumi.
  • Serve up and enjoy.

Tips

  • Test the oil is hot enough before adding all the onions into the pan. We find the best way is to throw in a small piece of onion first; it should sizzle vigorously.
  • Butter burns if cooked on high heat for too long. That's why it's best to finish the mushrooms in butter, cooking them first in olive oil.
  • We used a mix of portobello mushrooms and button mushrooms, if you can find other mushrooms such as oyster, tear them into bite-size pieces before frying.
  • We used a deodorized coconut oil to fry our onions as it is a great oil to use for high heat as it has a high smoke pointing.

Meal prep guide - if you followed the meal prep guide you would have already made the herby yoghurt dressing.

This recipe serves four, if you’re cooking for two, simply halve the recipe.

INGREDIENTSIngredients
  • 1 cup brown rice
  • 500g mixed mushrooms (sliced)
  • 2 Tbsp butter
  • 4 sprigs thyme (leaves removed)
  • 2 garlic cloves (crushed)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp pine nuts
  • 1 cup Italian parsley (roughly chopped)
  • ½ lemon (zest and juice)
  • 190g halloumi (sliced)
  • Olive oil
  • Salt and pepper

Crispy onions

  • 1 small brown onion (finely sliced)
  • ¼ cup all purpose flour or cornflour
  • 3 Tbsp coconut oil

Salad with a herby yoghurt dressing

  • 60g baby cos (½ bag)
  • ¼ cup Greek yoghurt
  • ½ lemon (juice)
  • 1 Tbsp water
  • ¼ cup parsley (roughly chopped)
  • Pinch of salt and pepper
METHODMethod
  1. Start by cooking the brown rice as per packet instructions - we like to use the absorption method.
  2. To make the crispy onions, add the sliced shallots to a small bowl and dust with flour; toss well to make sure every slice is lightly coated. Heat coconut oil over a high heat in a small saucepan. Once the coconut oil is hot, carefully add the shallot slices. Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a plate with a couple of paper towels to drain the excess oil and sprinkle over some salt.
  3. Make the herby yoghurt dressing, add all the ingredients (except the cos) to a small bowl and mix until fully incorporated. Set aside until ready to serve.
  4. Add a generous drizzle (2-3 Tbsp) of olive oil to a large frypan over medium-high heat. Once hot, add mushrooms and season with salt; cook for 3 minutes before toss frequently until fully cooked and golden brown.
  5. Add the butter, thyme and garlic; cook for 2 minutes, stirring often. Add the balsamic and pine nuts; cook for another 3 minutes.
  6. Then add the cooked rice, parsley, ½ the crispy onions, lemon zest and juice to the mushrooms; season to taste.
  7. To cook the halloumi, start by adding about 1 Tbsp of olive oil to a large pan over medium heat. Once hot, add the halloumi. Cook for a couple of minutes on either side until golden brown but still soft in the centre.
  8. Time to serve up - place halloumi over rice and top with the remaining crispy onions. On a separate plate arrange the cos and drizzle over the herby yoghurt dressing.
VARIATIONS

Protein

  • Swap halloumi for feta.

  • Swap halloumi / or add grilled chicken.  

Other

  • Swap brown rice for black rice, freekeh, or bulgur wheat,