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Crunchy Mushroom Pilaff Serves 4Preparation time: 10mins Cooking time: 30-35mins Ingredients 15ml/1tbsp oil 1 (250g) pack chestnut mushrooms, halved 1 onion, chopped 5ml/1tsp ground cumin 5ml/1tsp ground paprika 2 cloves garlic, crushed 100g/4oz split red lentils 225g/8oz brown rice 100g/4oz dried apricots, quartered 50g/2oz raisins 900ml/11/2pts vegetable stock 1 (100g) bag watercress, roughly chopped 1 green chilli, deseeded and chopped 50g/2oz mixed nuts, roughly chopped salt and ground black pepper Method Heat 2tsp of the oil in a large pan, add the mushrooms and sauté over a high heat for 4-5mins or until nicely browned. Transfer to a bowl and set aside. Add the onion to the pan and sauté for 5mins. Stir in the cumin, paprika and garlic, lentils, rice, apricots and raisins and cook, stirring for a minute. Pour in the stock and bring to the boil. Cover and simmer for 20-25mins or until the rice is tender. Add a little more water if the rice begins to stick. Whilst this cooks heat the remaining oil in a small pan, add the nuts and chilli and cook, stirring until the nuts are golden brown. Set to one side. Add the mushrooms and watercress to the rice, stir well then cover and cook for a further 2mins until the watercress has wilted. Season to taste. Stir in the nut mixture and serve straight away |
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