Lemony mushroom pilaf
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.5 out of 5.24 ratingsRate
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If you're after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket
Healthy
Vegetarian
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Honeyed winter salad
A star rating of 4.6 out of 5.39 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500ml vegetable stock
-
1 onion
sliced
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300g mixed mushrooms
sliced
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2 garlic cloves
crushed
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200g mixed basmati rice
and wild rice
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zest and juice 1 lemon
-
small bunch snipped chives
-
6 tbsp light soft cheese
with garlic and herbs
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Nutrition: per serving
-
kcal249
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fat4g
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saturates2g
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carbs44g
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sugars4g
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fibre2g
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protein12g
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salt0.62g
low
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Method
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step 1
Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened – add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.
Recipe from Good Food magazine, January 2011
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A star rating of 4.5 out of 5.24 ratings
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