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Squash, mushroom & gorgonzola pilaf

Squash, mushroom & gorgonzola pilaf

A star rating of 4.3 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal422
low infat10g
saturates5g
carbs64g
sugars13g
fibre11g
protein17g
salt0.9g
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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 mushroom
  • 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2014

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A star rating of 4.3 out of 5.22 ratings
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