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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.

  • Gluten Free
  • Vegetarian
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.

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.

Comments and images

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Pouyade

Pouyade 12 March 2009 19:50

My husband said that this was the worst dish I had served in the 22 years of our marriage. I had to agree. This was so bad that I threw it away. A first!!

Melvin Bryant

Melvin Bryant 03 June 2008 21:16

I try and shop when I go to a supermarkets from Waitrose, mainly ,because their whole operation seems to be done with sensitivity to animals and the countryside, and consequently their food and wine has some provenance. I have not been a member of this site for long, the recipes that I have cooked from it have been impressive. This recipe is without doubt a winter one, but none the less, excellent wholesome and tasty-and easy to make, and it will I feel sure become a favourite of mine.

ROZELLA

ROZELLA 13 March 2008 12:16

Quick and tasty. I used hot microwave in the pouch rice. Did not bother with truffle oil or fried sage.

kilvroch

kilvroch 19 December 2007 17:49

This is a super dish, very aromatic and perfect for this time of year.

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Nutritional Info

Typical values per serving:
Energy 539.0kcal
Sugars 7.5g
Fat 16.2g
Saturated Fat 3.9g
Salt 0.4g

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This recipe was first published on Waitrose.com in December 2007