FoodCoop Recipes
Turmeric-Spiced Mushroom Pilaf
Prep
10 minutes
Cook
55 minutes
Serves
2
Ingredients
1/2 tablespoon pine nuts
1 teaspoon extra-virgin olive oil
1 red onion, thinly sliced
1 1/2 teaspoon turmeric
250 grams brown mushrooms, sliced
95 grams brown rice, rinsed
1 teaspoon raisins
300 ml organic vegetable stock
Juice from 1/2 lemon
1 handful coriander, chopped
Salt
Pepper
Method
Preheat oven to gas mark 6.
Toast the pine nuts in a dry frying pan, remove from heat, and set aside.
Heat the olive oil in an ovenproof casserole dish, add the onion and turmeric, and fry for 3 minutes. Add the mushrooms, and fry for a further 2 minutes. Add the rice, raisins, and stock, and stir.
Place in the oven. Cook for 45-55 minutes, checking if you need to add a little more water halfway through, until the rice is tender.
Stir in the toasted pine nuts, lemon juice, coriander, and a little salt and pepper to taste before serving.
