Squash, mushroom & gorgonzola pilaf

Squash, mushroom & gorgonzola pilaf

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

Prep: 15 mins Cook: 50 mins

Easy

Serves 2
Slow cook brown basmati rice in stock and flavour with mushrooms, blue cheese, sage and parsley

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal422
  • fat10g
  • saturates5g
  • carbs64g
  • sugars13g
  • fibre11g
  • protein17g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tsp chopped fresh sage
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • small pack parsley, chopped, stalks and leaves separated
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 40g gorgonzola, crumbled
    Gorgonzola

    Gorgonzola

    gaw-gon-zole-ah

    A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Niafletch
15th Mar, 2017
5.05
Very much enjoyed. I used 500ml of stock which seemed to work.
pocketlucy
22nd Jun, 2016
3.8
Really nice! I used less stock, as others have suggested, and added roasted courgette. Also used danish blue cheese instead of gorgonzola
herose
8th Jan, 2016
Cooking time is too long if using white rice, so adapt to suit the cooking time of the rice used. May need to cook the squash separately for a while first. Good flavours though!
rachel_r
13th Nov, 2015
This looks nice but I'd have to miss out the gorgonzola, or use a different type of cheese, because I'm vegetarian.
janerichardson
24th Sep, 2015
Yummy! I omitted the dried mushrooms, and used MUCH more cheese at the end (!) otherwise I followed the recipe. As others have said, I needed less stock - I started with 350ml then topped up as necessary until the rice was cooked. I used 550ml in total, but this may be affected by brand of rice and also I cooked in an Aga.
kellyh12
21st Jul, 2015
This was fab!!! I used it for all the family (upped ingredients a bit). Actually found it through today not monday and was recommended for me. Will definitely be trying this one again and maybe try brown rice instead. xx
turnbullrobson
10th Jul, 2015
3.8
Enjoyed this recipe. I added a fennel bulb and doubled the recipe to make enough for 2 evening meals. The rice was overcooked and I followed the instructions in the recipe. I only used half the stock as recommended by others.
msmooo
15th Jun, 2015
5.05
I really enjoyed this recipe, I doubled it for a family dinner, and used white basmati rice so only used 1ltr of stock. I used a mushroom stock cube and a tsp of veggie stock powder. I also had to use dried herbs, as that is what I had on hand, and as mentioned below also added a pinch of chilli flakes. I shortened the cooking time also approx 20min. A quick and easy tasty meal.
frenchsonya
8th Feb, 2015
5.05
Fabulous - I doubled the recipe & added a tsp of dried chilli flakes (I also used a bit less stock than suggested, as others have noted also) & in the absence of gorgonzola, I used roquefort....a perfect addition to a rotisseried chicken for a yummy Sunday lunch - will def be making again!
stuartcdavie
12th Jul, 2014
5.05
This was delicious, will definitely make again. Might use slightly less water but that's the only tiny amendment we would suggest.

Pages

lynnenurse78
6th Jan, 2014
Can I use courgette instead of squash
goodfoodteam's picture
goodfoodteam
13th Jan, 2014
Hi there, thanks for getting in touch. Yes, you could replace the squash with courgette. Thanks, BBC Good Food web team
Larissabatt
22nd Sep, 2016
3.8
Really good base recipe. I used 1 mug of rice, 2 mugs stock and 1 mug dry white wine. I also added chilli flakes as others have suggested and used more garlic and mushrooms. Will make again.
drjorbak
8th Apr, 2014
3.8
Start off with just half the stock, only adding more if it needs it. Else you may spend a while boiling off excess liquid, and end up with a bit of a mush.