Squash, mushroom & gorgonzola pilaf

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Recipe from Topfood
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50 min
2021-11-25-z06aen-lamb-pilaf-in-a-bowl-2021-09-04-09-16-26-utc
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Updated 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!

Ingredients
servings

  • Rapeseed oil
    1 tsp.
  • Onion , halved and sliced
    1 pcs.
  • Garlic cloves , finely chopped
    3 pcs.
  • Chunk butternut squash , peeled, deseeded and diced
    1 cups
  • Small button mushroom
    0,6 cups
  • Brown basmati rice
    0,6 cups
  • Reduced-salt vegetable stock
    23 fl. oz
  • Dried mushroom , chopped
    5 piece
  • Chopped fresh sage
    22 tsp.
  • Gorgonzola , crumbled
    cups
  • Small pack parsley , chopped, stalks and leaves separated
    to taste

Nutrition facts per 100 g

  • Calories

    422 kcal

  • Protein

    17 g

  • Fat

    10 g

  • Carbohydrates

    64 g

Method

  • 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.

Bon Appetit!

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