Lemony mushroom pilaf

A close up of a bowl of food 5:2 Diet Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:30 mins
  • Easy
  • Serves 4

If you’re after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket

Nutrient Unit
kcal 249
fat 4g
saturates 2g
carbs 44g
sugars 4g
fibre 2g
protein 12g
salt 0.62g


  • 500ml vegetable stock
  • 1 onion , sliced
  • 300g mixed mushrooms , sliced
  • 2 garlic cloves , crushed
  • 200g mixed basmati rice and wild rice
  • zest and juice 1 lemon
  • small bunch snipped chives
  • 6 tbsp light soft cheese with garlic and herbs
Spanish stuffed marrow


  • STEP 1

Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened – add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.

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