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    Mushroom Pilaff with Chestnuts and Sage

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    Mushroom Pilaff with Chestnuts and Sage

    Sweet chestnuts and earthy porcini mushrooms are combined with aromatic sage in this full-flavoured one-pot vegetarian rice dish.

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    • 2 tsp olive oil
    • 1 red onion, sliced
    • 15g pack fresh sage, leaves chopped, reserving a few whole leaves to garnish
    • 200g pack Merchant Gourmet Whole Chestnuts, halved
    • 275g Waitrose Basmati and Wild Rice
    • 30g tub Waitrose Cooks’ Ingredients Dried Porcini Mushrooms
    • 500ml pack Waitrose Cooks’ Ingredients Vegetable Stock, warmed
    • To serve:
    • 2 tbsp Waitrose Cooks’ Ingredients Truffle Infused Extra Virgin Olive Oil
    • 2 tbsp half fat crème fraîche

    Method

    1. Place the mushrooms in a small bowl and cover with 150ml boiling water. Leave to soak for 15 minutes. Strain through a sieve, reserving the liquid, then roughly chop the mushrooms.
    2. Meanwhile, heat 1 teaspoon of the oil in a pan and cook the onion for 3-4 minutes until softened. Add the chopped sage and chestnuts and cook for a further 3-4 minutes. Add the rice and stir well to coat with the oil.
    3. Pour in the warm stock and bring to the boil. Add the chopped mushrooms and reserved liquid. Season well, then cover and simmer for 20 minutes, stirring occasionally until the rice is tender.
    4. Fry the reserved sage leaves in the remaining oil until crisp, then drain on kitchen paper. Divide the pilaff between 4 bowls and garnish with the sage leaves. Serve drizzled with a little truffle oil and a dollop of crème fraîche.

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    Variation

    If you prefer, substitute 250g sliced fresh chestnut mushrooms for the dried porcini mushrooms. Cook them with the chestnuts, adding more stock if necessary.

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