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Are your taste buds searching for something new? Try this Nutty Mushroom and Coriander Pilaf recipe. Bursting with earthy flavours, it's the perfect dish.
Are your taste buds searching for something new? Try this Nutty Mushroom and Coriander Pilaf recipe. Bursting with earthy flavours, it’s a hearty dish that’s perfect as a main, or served as a smaller side portion.
Prep time 20 minutes Cooking time 35 minutes Servings 4 portions Difficulty Easy
25 g Flora Original
1 tbsp oil
1 onion, chopped
1 clove garlic, crushed
2 cm piece fresh root ginger, grated
1 tsp ready crushed chilli (optional)
1/2 tsp fresh turmeric
200 g easy cook brown rice
125 g button mushrooms, halved
425 ml vegetable stock
50 g pine nuts, toasted
bunch coriander (31 g pack), chopped
salt and black pepper
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Heat Flora Original and oil in a large pan and fry the onion until soft, but not browned.
Stir in the garlic, ginger, chilli (if using), rice, turmeric and cook gently while stirring for 2-3 minutes.
Add mushrooms then pour in the vegetable stock and bring to the boil.
Cover and cook over a gentle heat for about 25 minutes, or until the rice is tender and the liquid has been absorbed.
Stir the pine nuts and coriander through the rice and continue to cook for a further 3-4 minutes.
Season to taste and serve immediately.
Instead of mushrooms, add a chopped green pepper and a sliced courgette
Serve with cubes or slices of tofu fried in Flora Freedom.