Nutty Mushroom and Coriander Pilaf

Flora Freedom

Nutty Mushroom and Coriander Pilaf

Are your taste buds searching for something new? Try this Nutty Mushroom and Coriander Pilaf recipe. Bursting with earthy flavours, it’s a hearty dish that’s perfect as a main, or served as a smaller side portion.

  1. 25 g (about 2 Tbsp) Flora Freedom (or your favorite vegan butter)
  2. 1 tbsp oil
  3. 1 onion, chopped
  4. 1 clove garlic, crushed
  5. 2 cm (.75 inch) piece fresh root ginger, grated
  6. 1 tsp ready crushed chilli (optional)
  7. 1/2 tsp fresh turmeric
  8. 200 g (1 heaping cup) easy cook brown rice
  9. 125 g (1 2/3 cups) button mushrooms, halved
  10. 425 ml (14 oz.) vegetable stock
  11. 50 g (1.8 oz.) pine nuts, toasted
  12. bunch coriander (cilantro) (31 g pack), chopped
  13. salt and black pepper

Recipe serves: 4

Prep Time: 20 min

Cook Time: 35 min

Recipe provided by https://www.flora.com/en-gb/flora

  • Heat Flora Freedom and oil in a large pan and fry the onion until soft, but not browned.
  • Stir in the garlic, ginger, chilli (if using), rice, turmeric and cook gently while stirring for 2-3 minutes.
  • Add mushrooms then pour in the vegetable stock and bring to the boil.
  • Cover and cook over a gentle heat for about 25 minutes, or until the rice is tender and the liquid has been absorbed.
  • Stir the pine nuts and coriander through the rice and continue to cook for a further 3-4 minutes.
  • Season to taste and serve immediately.

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