There’s a little bit of prep involved in this dish, but once that’s done it really does take care of itself. It is absolutely delicious and the addition of Gorgonzola (or whichever strong tasting cheese you prefer) will make this dish feel like a real treat.
Try it this weekend and let us know what you think.
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Squash, Mushroom and Gorgonzola Pilaf
- Total Time: 1 hour 5 minutes
- Yield: 2 1x
Description
Super treat food, without the cheat!!
Ingredients
Scale
1 tsp rapeseed oil
1 large onion, halved and sliced
3 garlic cloves, finely chopped
200g chunk butternut squash, peeled, deseeded and diced
140g small button mushroom
125g brown basmati rice
700ml reduced-salt vegetable stock
10 pieces dried mushroom, chopped
2 tsp chopped fresh sage
small pack parsley, chopped, stalks and leaves separated
40g gorgonzola, crumbled
Instructions
- Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins.
- Tip in the squash and button mushrooms, and cook for a few mins more.
- Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks.
- Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
- Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.
- Prep Time: 15
- Cook Time: 50
Nutrition
- Calories: 422