Lemony mushroom pilaf

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• Rachael Smith

  22 December 2010

  Rachael Smith rated and commented on this recipe

  

  This was really disappointing, and the name 'lemony mushroom pilaf' is misleading, it only tasted of the soft cheese, and it overpowered any other flavour to the detriment of the dish. Maybe if you use less cheese it would be nicer, but i won't be making it again to find out.

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• AlisonPG

  27 November 2011

  AlisonPG rated and commented on this recipe

  

  Made this without any cheese because I didn't have any. Tasted great, very easy to make and a good budget meal. Recommended without the cheese!

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• hannahsplatter

  30 March 2012

  hannahsplatter rated and commented on this recipe

  

  Didn't have chives so chopped up some spring onions to put on top instead. Very tasty and interesting, but I think the portion sizes were a bit small.

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• Fiona

  13 November 2012

  Fiona rated and commented on this recipe

  

  Nice fresh flavours, and tastes nice after being frozen and reheated another day. Make sure completely cold before freezing though for safety. Yum.

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Ingredients

• 500ml vegetable stock
• 1 onion , sliced
• 300g mixed mushrooms , sliced
• 2 garlic cloves , crushed
• 200g mixed basmati rice and wild rice
• zest and juice 1 lemon
• small bunch snipped chives
• 6 tbsp light soft cheese with garlic and herbs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 500ml vegetable stock
• 1 onion , sliced
• 300g mixed mushrooms , sliced
• 2 garlic cloves , crushed
• 200g mixed basmati rice and wild rice
• zest and juice 1 lemon
• small bunch snipped chives
• 6 tbsp light soft cheese with garlic and herbs

PER SERVING

249 kcalories, protein 12g, carbohydrate 44g, fat 4 g, saturated fat 2g, fibre 2g, sugar 4g, salt 0.62 g

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