6 cups vegetable stock
3 tbs olive oil, divided
4 cups sliced mushrooms
2 shallots, diced
1 & 1/2 cups Arborio rice
1/2 cup dry white wine
3 tbs finely chopped chives
2 tbs vegan margarine
Warm 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Lower heat to medium-low heat, add 1 tablespoon of olive oil, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.
When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding stock, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in the mushrooms, margarine and chives.
BBQ Prawns with Lemon, Parsley & Garlic
4 tablespoons olive oil
4 tablespoons lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
freshly ground black pepper
chilli flakes to taste (optional)
700g uncooked fresh king prawns, peeled and deveined
In a large, glass bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. Season with chilli flakes, if desired. Add prawns and toss to coat. Marinate in the refrigerator for 30 minutes. Preheat barbecue for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade. Lightly oil cooking hotplate. Cook for 2 to 3 minutes per side, or until opaque.
3 L Golden Circle Sunshine Punch
1 & 1/4 L lemonade
1 & 1/4 L ginger ale
Fresh seasonal fruit, diced or
410 g canned fruit salad
fresh mint leaves *optional
Chill juice and soft drinks until icy cold. If using tinned fruit salad, freeze for about an hour before serving. Pour juice and soft drinks into a punch bowl, then add fruit and fresh mint.