Mushroom Pilaf

Mushroom Pilaf

September 14, 2020

Mushroom Pilaf

INGREDIENTS

- 2 Tsp butter
- 2 Tsp extra-virgin olive oil
- 1 small leek, washed, thinly sliced then diced
- 200g button mushrooms, thinly sliced then diced
- 1 cup vegetable stock
- 1 cup basmati rice
- 1 Tbsp Tweed Real Food Avo Smash Dukkah
- 2 Tsp Tweed Real Food Wild Porcini Salt
- Handful of roughly chopped parsley

METHOD

In a medium heavy saucepan over medium-low heat, heat the butter and olive oil. Add the leek and cook for 5 minutes or until soft. 

Add the mushrooms and cook for a further 3 minutes or until mushrooms are tender.

Add the stock, rice, Wild Porcini Salt and bring to the boil.

Reduce heat to low, cover and simmer for 13 minutes or until rice is tender and liquid is absorbed. (Avoid lifting lid until necessary)

Add parsley and serve.


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