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Member recipe

Mushroom and Brown Basmati Rice Pilaf

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Cooking time

Prep: 10 minutes Cook: 30 minutes

Servings

Serves 2

Ingredients Chestnut Mushrooms (sliced)(full pack) 1 onion (sliced) 2 garlic cloves (crushed) Olive oil (I would use a mix of the normal stuff and the extra virgin stuff) 180g Brown Basmati Rice 450ml Vegetable Stock 4 Cardomon pods (lightly bruised ;-) Directions Heat oil (about 2 tablespoons) and chuck in the garlic, mushrooms and onions. Cook for 5 mins then add the rice, stock and Cardomon pods Give it all a good stir – stick the lid on and cook it for about 25 minutes on a low heat (check it after about 15 – 20 minutes to make sure there is still liquid in it so it doesn’t burn – if it has dried out just stick a bit of hot water in)

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Ingredients

  • Chestnut Mushrooms (sliced)(full pack)
  • 1 onion (sliced)
  • 2 garlic cloves (crushed)
  • Olive oil (I would use a mix of the normal stuff and the extra virgin stuff)
  • 180g Brown Basmati Rice
  • 450ml Vegetable Stock
  • 4 Cardomon pods (lightly bruised ;-)

Method

  1. Heat oil (about 2 tablespoons) and chuck in the garlic, mushrooms and onions. Cook for 5 mins then add the rice, stock and Cardomon pods

  2. Give it all a good stir – stick the lid on and cook it for about 25 minutes on a low heat (check it after about 15 – 20 minutes to make sure there is still liquid in it so it doesn’t burn – if it has dried out just stick a bit of hot water in)

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Comments (1)

Ldjuric's picture

I added chicken breast and used chicken instead of vegetable stock. Tasted like risotto except ALOT healthier. Really pleased, will become a regular, especially whilst I'm counting calories.

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