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    Roasted mixed mushroom ‘pilaf’

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    Roasted mixed mushroom ‘pilaf’

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 4


    4 tbsp olive oil
    1 large onion, thinly sliced
    2 cardamom pods
    1 bay leaf
    1 cinnamon stick
    200g brown basmati rice
    2 tsp Cooks’ Ingredients Porcini Powder
    400g can Essential Lentils, drained and rinsed
    800g mixed fresh mushrooms, halved if large
    1 clove garlic, crushed
    4 tbsp low fat Greek yogurt
    ½ x 25g pack flat leaf parsley, leaves roughly chopped, to serve
    Chilli flakes, to serve


    1. Preheat the oven to 240°C, gas mark 9. Warm 2 tbsp olive oil in a medium saucepan. Add the onion, then cover and fry over a low heat for 15 minutes, stirring occasionally, until soft and golden. Stir in the cardamom, bay, cinnamon, rice and porcini powder.

    2. Pour in 550ml just-boiled water and stir through. Cover and bring to a boil, then turn down to a gentle simmer for about 30 minutes. Stir in the lentils and cook for a further 10 minutes, until the water has been absorbed. Meanwhile mix the garlic into the yogurt, season and set aside.

    3. In a very large roasting tin (or 2 smaller ones) toss the mushrooms with 2 tbsp olive oil, then season and roast for 10-12 minutes, until tender and golden. Stir the mushrooms into the rice and lentils and serve sprinkled with parsley and chilli flakes, with the garlic yogurt ready  to spoon over.

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