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Squash, mushroom & gorgonzola pilaf

Slow cook brown basmati rice in stock and flavour with mushrooms, blue cheese, sage and parsley

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 422
  • Carbohydrates 64
  • Saturated Fat 5
  • Sugar 13
  • Protein 17
  • Fat 10
  • Fibre 11
  • Salt 0.9

Nutrition per serving

  • Calories 422
  • Carbohydrates 64
  • Saturated Fat 5
  • Sugar 13
  • Protein 17
  • Fat 10
  • Fibre 11
  • Salt 0.9

Ingredients

  • 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 mushrooms
  • 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

Method

  1. 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.

  2. Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.

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