Macadamia Quinoa Porridge with Baked Rhubarb
It may not be a traditional porridge but this gluten and dairy free version topped with tangy rhubar...
120 g crumbed prawns
2 ml oil
35 g sliced onion
210 g cooked rice
30 g corn
2 g parsley sprinkle
5 g sliced chilli
150 ml Private brand curry sauce
Deep fry crumbed prawns for two minutes, drain excess oil. Place onto a prep plate.
Spread oil onto a rice mould and fill with cooked rice.
Heat iron plate for about a minute to 260 C, then move to a wood plate and brush with canola oil. Place sliced onion onto bottom of iron place and rice on the upper section.
Scoop 30 g of corn into the middle pit of the corn and gently shake dried parsley onto corn and rice.
Garnish with sliced chilli and top with crumbed prawns.
Recipe provided by Pepper Lunch