Squash, mushroom & gorgonzola pilaf

Squash, mushroom & gorgonzola pilaf

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 2

Slow cook brown basmati rice in stock and flavour with mushrooms, blue cheese, sage and parsley

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
422
protein
17g
carbs
64g
fat
10g
saturates
5g
fibre
11g
sugar
13g
salt
0.9g

Ingredients

  • 1 tsp rapeseed oil
  • 1 large onion, halved and sliced
  • 3 garlic cloves, finely chopped
  • 200g chunk butternut squash, peeled, deseeded and diced
  • 140g small button mushrooms
  • 125g brown basmati rice
  • 700ml reduced-salt vegetable stock
  • 10 pieces dried mushroom, chopped
  • 2 tsp chopped fresh sage
  • small pack parsley, chopped, stalks and leaves separated
  • 40g gorgonzola, crumbled

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
  2. Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.

Recipe from Good Food magazine, February 2014

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
stuartcdavie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious, will definitely make again. Might use slightly less water but that's the only tiny amendment we would suggest.

drjorbak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It might be dependent on the rice, but we found halving the amount of stock gave a much better result, and only adding more If it looked overly dry. Interesting flavours though - something a bit different.

paulacw's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is tasty- bit salty but that was probably as I used Danish blue as I had some in the fridge. Husband thought it was a bit herby- but no-one else agreed with him. Would do it again :)

justjaney2130's picture

Nice recipe, I used dried herbs instead of fresh and added a little left over shredded chicken. Good tasty mid week meal.

caroljdavis2003's picture

My husband made this for supper last night and it was lovely, really lovely. He used Danish Blue instead of Gorgonzola and dried herbs instead of fresh. I always rate the meals we cook and I gave this 10/10 (first time ever as I am quite picky) Perhaps it just suited my palate but it was gorgeous.

fpinsent's picture

I found this very bland. Won't be making it again.

Zoe4's picture

This dish is scrummy and really filling! Its easy to make as well! Would recommend!

Questions

Tips