Mushroom Pilaf

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 1 tbsp oil
  • 250g pack chestnut mushrooms, halved
  • 1 onion, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 garlic cloves, crushed
  • 100g split red lentils
  • 225g brown rice
  • 100g dried apricots, quartered
  • 50g raisins
  • 900ml vegan stock
  • 100g bag watercress, roughly chopped
  • 1 green chilli, deseeded and chopped
  • 50g mixed nuts, roughly chopped

How To Cook

  1. Heat 2 tsp of the oil in a pan, add the mushrooms and sauté over a high heat for 4-5 mins or until nicely browned. Transfer to a bowl and set aside. Add the onion to the pan and sauté for five mins.
  2. Stir in the cumin, paprika and garlic, lentils, rice, apricots and raisins and cook for a minute. Pour in the stock and bring to the boil. Cover and simmer for 20-25 minutes, or until the rice is tender.
  3. Meanwhile, heat the remaining oil in a small pan, add the nuts and chilli and cook, stirring until the nuts are golden brown. Set aside.
  4. Add the mushrooms and watercress to the rice, stir well, then cover and cook for a further two minutes, or until the watercress has wilted. Season, stir in the nut mixture, and serve straight away.
    5. www.mushroomsmakesense.com
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Comments

1 person has helped to review this recipe.

Posted by littlechickpea on July 16, 2012

Yum, another tasty receipt that I recently tried at my party, totally tasty!

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Mushroom Pilaf
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 1 tbsp oil
  • 250g pack chestnut mushrooms, halved
  • 1 onion, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 garlic cloves, crushed
  • 100g split red lentils
  • 225g brown rice
  • 100g dried apricots, quartered
  • 50g raisins
  • 900ml vegan stock
  • 100g bag watercress, roughly chopped
  • 1 green chilli, deseeded and chopped
  • 50g mixed nuts, roughly chopped
    How to Cook
  1. Heat 2 tsp of the oil in a pan, add the mushrooms and sauté over a high heat for 4-5 mins or until nicely browned. Transfer to a bowl and set aside. Add the onion to the pan and sauté for five mins.
  2. Stir in the cumin, paprika and garlic, lentils, rice, apricots and raisins and cook for a minute. Pour in the stock and bring to the boil. Cover and simmer for 20-25 minutes, or until the rice is tender.
  3. Meanwhile, heat the remaining oil in a small pan, add the nuts and chilli and cook, stirring until the nuts are golden brown. Set aside.
  4. Add the mushrooms and watercress to the rice, stir well, then cover and cook for a further two minutes, or until the watercress has wilted. Season, stir in the nut mixture, and serve straight away.
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