Turmeric-Spiced Mushroom Pilaf
Serves: 2
Preparation: 10 minutes
Cooking Time: 55 minutes
Ingredients
- 1/2 tablespoon pine nuts
- 1 teaspoon extra-virgin olive oil
- 1 red onion, thinly sliced
- 1 1/2 teaspoon turmeric
- 250 grams brown mushrooms, sliced
- 95 grams brown rice, rinsed
- 1 teaspoon raisins
- 300 ml organic vegetable stock
- Juice from 1/2 lemon
- 1 handful coriander, chopped
- Salt
- Pepper
Method
- Preheat oven to gas mark 6.
- Toast the pine nuts in a dry frying pan, remove from heat, and set aside.
- Heat the olive oil in an ovenproof casserole dish, add the onion and turmeric, and fry for 3 minutes. Add the mushrooms, and fry for a further 2 minutes. Add the rice, raisins, and stock, and stir.
- Place in the oven. Cook for 45-55 minutes, checking if you need to add a little more water halfway through, until the rice is tender.
- Stir in the toasted pine nuts, lemon juice, coriander, and a little salt and pepper to taste before serving.
