Squash, mushroom & gorgonzola pilaf

Squash, mushroom & gorgonzola pilaf

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(21 ratings)

Prep: 15 mins Cook: 50 mins


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
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  • 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



    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



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

  • 2 tsp chopped fresh sage



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

  • small pack parsley, chopped, stalks and leaves separated



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

  • 40g gorgonzola, crumbled



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


  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.

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Comments, questions and tips

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15th Jun, 2015
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.
8th Feb, 2015
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!
12th Jul, 2014
This was delicious, will definitely make again. Might use slightly less water but that's the only tiny amendment we would suggest.
8th Apr, 2014
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.
1st Feb, 2014
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 :)
28th Jan, 2014
Nice recipe, I used dried herbs instead of fresh and added a little left over shredded chicken. Good tasty mid week meal.
24th Jan, 2014
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.
23rd Jan, 2014
I found this very bland. Won't be making it again.
6th Jan, 2014
This dish is scrummy and really filling! Its easy to make as well! Would recommend!


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