Name: Mushroom & herb pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 560ml vegetable stock; 18.20 gm olive oil; 150g button mushrooms, sliced; 100g Swiss brown mushrooms, sliced; 1 onion, chopped; 1 red capsicum, deseeded, chopped; 2 garlic cloves, crushed; 300g jasmine rice; 187.50 ml roughly chopped fresh continental parsley; 62.50 ml shredded fresh basil; Salt & freshly ground black pepper

Mushroom & herb pilaf

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Ingredients:

560ml vegetable stock
18.20 gm olive oil
150g button mushrooms, sliced
100g Swiss brown mushrooms, sliced
1 onion, chopped
1 red capsicum, deseeded, chopped
2 garlic cloves, crushed
300g jasmine rice
187.50 ml roughly chopped fresh continental parsley
62.50 ml shredded fresh basil
Salt & freshly ground black pepper

Instructions:

Warm the vegetable stock in a saucepan over medium heat.
In a large saucepan over medium-high heat, heat 2 teaspoons of oil until shimmering. Add the mushrooms and sauté for 2-3 minutes until golden brown. Transfer to a bowl and reserve.
Lower the heat and pour in the rest of the oil. Toss in the onion and capsicum, and sauté for 2-3 minutes until they soften. Stir in the garlic and cook for another minute.
Combine rice with hot stock and mushrooms in a saucepan. Bring to a boil over high heat, then reduce to low. Cover and cook for 12-15 minutes until rice is tender. Stir in parsley and basil, then season with salt and pepper before serving.

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