Lemony mushroom pilaf

If you’re after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 249
  • fat 4g
  • saturates 2g
  • carbs 44g
  • sugars 4g
  • fibre 2g
  • protein 12g
  • salt 0.62g


  • 500ml vegetable stock
  • 1 onion, sliced
  • 300g mixed mushrooms, sliced
  • 2 garlic cloves, crushed
  • 200g mixed basmati rice and wild rice
  • zest and juice 1 lemon
  • small bunch snipped chives
  • 6 tbsp light soft cheese with garlic and herbs


  1. Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened – add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.

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