Squash, mushroom & gorgonzola pilaf

A pizza sitting on top of a pan on a table 7-A-Day Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:50 mins
  • Easy
  • Serves 2

Slow cook brown basmati rice in stock and flavour with mushrooms, blue cheese, sage and parsley

Nutrient Unit
kcal 422
fat 10g
saturates 5g
carbs 64g
sugars 13g
fibre 11g
protein 17g
salt 0.9g

Ingredients

  • 1 tsp rapeseed oil
  • 1 large onion , halved and sliced
  • 3 garlic cloves , finely chopped
  • 200g chunk butternut squash , peeled, deseeded and diced
  • 140g small button mushroom
  • 125g brown basmati rice
  • 700ml reduced-salt vegetable stock
  • 10 pieces dried mushroom , chopped
  • 2 tsp chopped fresh sage
  • small pack parsley , chopped, stalks and leaves separated
  • 40g gorgonzola , crumbled
Related:
Red lentil & squash dhal

Method

  • STEP 1

Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.

  • STEP 2
Related:
South Indian egg curry with rice & lentil pilau

Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.

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