Mushroom, Cranberry & Pine Nut Herbed Rice Salad

Step 1: Rinse rice then cook following the absorption method on the packet.

Step 2: When rice is cooked drain rice and rinse well & spread onto a tray, cover and refrigerate until cold

Step 3: Cover the cranberries with boiling water and stand 5 minutes; drain and set aside.

Step 4: Toast pine nuts in a small non-stick frying pan over medium heat until light golden, add in the coconut and cook further 1 minute until lightly toasted

Step 5: Heat a deep large frying pan over high heat until hot; when pan is ready add the oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender; add the chilli and onions and cook 1 minute then add the lemon juice, cranberries and rice & cook, 3-5 minutes until warmed through

Step 6: Add the pine nuts, coconut and herbs to the mix, season with salt and pepper, toss to combine.

Step 7: Serve warm or at room temperature.