Mushroom Pilaf
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
1 tbsp oil250g pack chestnut mushrooms, halved
1 onion, chopped
1 tsp cumin
1 tsp paprika
2 garlic cloves, crushed
100g split red lentils
225g brown rice
100g dried apricots, quartered
50g raisins
900ml vegan stock
100g bag watercress, roughly chopped
1 green chilli, deseeded and chopped
50g mixed nuts, roughly chopped
method:
- Heat 2 tsp of the oil in a pan, add the mushrooms and sauté over a high heat for 4-5 mins or until nicely browned. Transfer to a bowl and set aside. Add the onion to the pan and sauté for five mins.
- Stir in the cumin, paprika and garlic, lentils, rice, apricots and raisins and cook for a minute. Pour in the stock and bring to the boil. Cover and simmer for 20-25 minutes, or until the rice is tender.
- Meanwhile, heat the remaining oil in a small pan, add the nuts and chilli and cook, stirring until the nuts are golden brown. Set aside.
- Add the mushrooms and watercress to the rice, stir well, then cover and cook for a further two minutes, or until the watercress has wilted. Season, stir in the nut mixture, and serve straight away.
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