VegBox Recipes

Crunchy Mushroom Pilaff

With many thanks to the Mushroom Bureau for Britain for this recipe and the accompanying photograph.
 
 

Ingredients

Serves: 4

15ml/1tbsp oil
250g mushrooms, halved
1 onion, chopped
5ml/1tsp ground cumin
5ml/1tsp ground paprika
2 cloves garlic, crushed
100g/4oz split red lentils
225g/8oz brown rice
100g/4oz dried apricots, quartered
50g/2oz raisins
900ml/11/2pts vegetable stock
100g bag watercress, roughly chopped
1 green chilli, deseeded and chopped
50g/2oz mixed nuts, roughly chopped
Salt and ground black pepper
 

Method

Heat 2tsp of the oil in a large pan, add the mushrooms and sauté over a high heat for 4-5mins or until nicely browned. Transfer to a bowl and set aside. Add the onion to the pan and sauté for 5mins.

Stir in the cumin, paprika and garlic, lentils, rice, apricots and raisins and cook, stirring for a minute. Pour in the stock and bring to the boil. Cover and simmer for 20-25mins or until the rice is tender. Add a little more water if the rice begins to stick.

Whilst this cooks heat the remaining oil in a small pan, add the nuts and chilli and cook, stirring until the nuts are golden brown. Set to one side.

Add the mushrooms and watercress to the rice, stir well then cover and cook for a further 2mins until the watercress has wilted. Season to taste. Stir in the nut mixture and serve straight away.
 

Time From Cupboard-To-Table

45 minutes
 

Notes & Variations on Crunchy Mushroom Pilaff

 
 
 

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