I like pilaf, the word. Mushroom pilaf sounds so much better than mushroom rice, doesn’t it? Even though pilaf is just rice lightly sautéed in oil before being cooked in a seasoned broth, it sounds much more impressive to me so I’ll go with that. Also, pilaf is often mixed with some onion, vegetables, other grains and spices like I’ve done in this recipe so it makes a great one-pot wonder for mid-week dinner.
I mixed the rice with some green lentils for added protein as we had this as our main dish. I also love adding some sweet flavours into savoury dishes and so here I’ve used dried apricots which go beautifully together with the pine nuts and mushrooms and put a smile on your face (even if it is a tired face).
If you have any pilaf leftovers for the next day it makes a great lunch which you can have also cold mixed with some salad leaves, water-cress or rocket.
Ready to impress someone with a bowl of rice? Just make it mushroom pilaf!
- • 1 tbsp coconut oil
- • 250g chestnut mushrooms
- • 1 yellow onion
- • 2 garlic cloves
- • 250g brown rice
- • 100g green lentils
- • 150g dried apricots
- • 1-2tsp cumin
- • 1tsp coriander
- • 1tsp paprika
- • 1-2 vegetable stock cubes and 900ml water
- • 50g pine nuts
- • Fresh coriander
- Start by dicing the mushrooms, halving the apricots and finely chopping the onion and garlic cloves
- Heat up a large pan with ½ tbsp. coconut oil and add the mushrooms. Sauté over a high heat for 4-5 mins or until nicely browned. Transfer to a bowl and set aside
- Add ½ tbsp. coconut oil to the pan and the onion. Sauté for a couple of minutes before adding the garlic, rice, green lentils and apricots. Stir in the cumin, coriander and paprika and cook for a couple of minutes
- Prepare the vegetable stock by dissolving the cube(s) into boiling water. I like using 2 vegetable stock cubes as I like my food quite salty but you could use just one and add more salt if needed. Add the vegetable stock to the pan to cover the rice and bring to boil. Cover with a lid and simmer for 20-25 minutes adding more stock little by little as required. Cook until the rice is tender
- In the meantime, lightly roast the pine nuts and chop the coriander
- When the rice is done, stir in the mushrooms, pine nuts and coriander and serve