Alkaline Dinner Menu: Lemon Garlic Wild Rice with Asparagus and Mushrooms
Ingredients:
Wild rice: 100g (dry weight)
Asparagus: 200g, trimmed and cut into pieces
Mushrooms (e.g., shiitake or button): 150g, sliced
Olive oil: 2 tablespoons (30ml)
Garlic: 3 cloves, minced
Lemon: juice and zest of 1
Fresh parsley: a handful (approx. 20g), chopped
Salt and pepper to taste
Preparation Steps:
Cook Wild Rice: Rinse the wild rice under cold water. In a saucepan, combine the rice with 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes, or until the rice is tender and has absorbed the water. Fluff with a fork and set aside.
Sauté Vegetables: While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the mushrooms and asparagus, season with salt and pepper, and cook for about 5-7 minutes, until the vegetables are tender and lightly browned.
Combine: Add the cooked wild rice to the skillet with the vegetables. Stir in the lemon juice and zest, and cook for an additional 2 minutes to combine the flavors. Adjust seasoning to taste.
Serve: Garnish with fresh parsley before serving.
Nutritional Information (Total for 2 Servings):
Calories: Approximately 600 kcal
Fats: Approximately 15g
Fibre: Approximately 8g
Protein: Approximately 16g
This dinner is a nutritious, balanced meal, rich in fiber and plant-based protein, with the lemon and garlic adding vibrant flavors that enhance the natural taste of the asparagus and mushrooms.