Squash, mushroom & gorgonzola pilaf

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Cooking time: 50 min

Servings 2

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.