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.

Recipe serves: 4

Prep Time: 20 min

Cook Time: 35 min

Recipe by Flora Freedom


25g (about 2 tbsp) vegan butter

1 tbsp oil

1 onion, chopped

1 clove garlic, crushed

2 cm (.75 inch) piece fresh root ginger, grated

1 tsp ready crushed chilli (optional)

1/2 tsp fresh turmeric

200g easy cook brown rice

125g button mushrooms, halved

425ml vegetable stock

50g pine nuts, toasted

Bunch coriander, chopped

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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