Nutty mushroom pilaf (vegan)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 5 | ounces | Brown rice |
| 1 | pinch | Ground turmeric |
| 12 | ounces | Vegetable stock or water |
| 1 | Onion, sliced | |
| 4 | ounces | Mushrooms, sliced |
| 2 | ounces | Pine nuts, flaked almonds or roasted chopped hazelnuts |
| 2 | teaspoons | Dried mixed herbs OR |
| 2 | tablespoons | Chopped fresh mixed herbs |
| Salt and black pepper | ||
Directions
ABBREVIATIONS: ts = teaspoon
: pn = pinch
: tb = tablespoon Mix the oil, rice and turmeric in a pan with 2 tbsp water. Cook gently for 3 minutes, stirring constantly.
Bring the stock or more water to the boil and add to the rice. Bring back to the boil. Cover and cook over a gentle heat for 25-30 minutes, or until the rice is just tender and all the liquid has been absorbed. Meanwhile, saute the onion until softened, then stir in the mushrooms and nuts. Cook 2-3 more minutes until the mushrooms are lightly cooked; then add the herbs and seasoning. Stir the mushroom mixture into the cooked rice and serve.