Nutty Mushroom and Coriander Pilaf

Flora Freedom

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.

Recipe serves: 4

Prep Time: 20 min

Cook Time: 35 min

Recipe provided by

  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

  • 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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