Trumpet Mushroom Rice

Serves two 

Ingredients: 

1 cup Basmati rice; steamed to a fluffy texture 

100g black trumpet mushrooms; washed, drained and roughly chopped 

80g arugula 

10 quail eggs; soft boiled and halved 

1 red tomato; cut in cubes (even better to use ripe red cherry tomatoes; about 10, halved) 

6 garlic cloves; minced 

3 tablespoons of extra-virgin olive oil 

Juice of half a lemon 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, cook mushrooms in a tablespoon of olive oil for about 3 minutes. Add the garlic and continue cooking for another 5 to 7 minutes, or until the mushrooms soften. Be careful not to burn the garlic. Add salt to taste and turn off heat. Put the arugula, quail eggs and tomato in a large bowl. First add lemon juice, salt and black pepper to the bowl and then mix in the cooked mushrooms. Drizzle in the remaining olive oil and then finally add the cooked rice to the bowl. Mix together and enjoy!