Squash, mushroom & gorgonzola pilaf

Recipe from Topfood

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Cook time: 50 min

Servings 2

Edit Date 18.04.2022

Slow cook brown basmati rice in stock and flavor with mushrooms, blue cheese, sage and parsley. It's easy to cook recipe. Just try it!

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