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Mushroom and broccoflower pilaf
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Veggie-packed pilaf: a delicious and easy mid-week meal.
Ingredients:
  • 30g (1 1/2 tbsp) butter
  • 18.20 gm olive oil
  • 1 brown onion, thinly sliced
  • 100g Swiss brown mushrooms, thickly sliced
  • 150g mushroom caps, thickly sliced
  • 3 tsp cumin seeds
  • 185g (1 cup) quick-cooking brown rice
  • 80g (1/3 cup) split red lentils
  • 500ml (2 cups) vegetable liquid stock
  • 125ml (1/2 cup) water
  • 400g broccoflower (or cauliflower), cut into small florets
  • Salt & freshly ground black pepper
  • 82.50 ml chopped fresh continental parsley
  • Crusty bread, to serve
Instructions:
  • In a large saucepan over medium heat, melt the butter with the oil. Add the onion and garlic, stirring frequently, and cook for about 2 minutes until the onion softens slightly.
  • Turn the heat up to high and toss in the mushrooms and cumin seeds, stirring for 2 minutes until the mushrooms start to soften. Mix in the rice and lentils, then pour in the stock and water. Cover the pot, bring it to a boil, then lower the heat to a simmer for 15 minutes.
  • Combine broccoflower with salt and pepper, stir well. Cook on high heat for 5 minutes until rice is just tender and liquid is mostly absorbed. Remove from heat, stir in half of the parsley. Serve warm, sprinkled with remaining parsley, alongside crusty bread. (Can also be served at room temperature if preferred.)

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