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Place the cherry tomatoes in a pan and cook them in a hot oven for 5 minutes at 250C.
Add some light olive oil to a hot pan and fry your field mushrooms. When the field mushrooms start to brown add your sliced button mushrooms and stir.
Once all mushrooms have browned add in your sliced garlic, preserved lemon, garlic chives and cooked basmati rice that has been cooled. Sprinkle half a teaspoon of Vegeta stock over the rice and stir.
Once ingredients are mixed, add in your roasted cherry tomatoes, garlic chives and baby spinach, cover pan and cook until spinach wilts.
When spinach wilts, take off lid and stir through, add in bocconcini balls, heat and serve.
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