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Roasted mixed mushroom ‘pilaf’
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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.
Typical values per serving:
2 of your 5 a day/gluten free/source of fibre
This recipe was first published in February 2022.