Chestnut & Mushroom Pilaf Recipe

Recipe for Chestnut & Mushroom Pilaf

Serves 2, 7 GL per serving

Chestnuts have the lowest fat content of all nuts. The flavours of this dish go together beautifully. To add a bit of colour, serve with steamed savoy cabbage or leeks.

Seamless texture with spices and herbs

 

Ingredients:

  • 170g peeled, cooked chestnuts (vacuum packed or tinned)
  • 1 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 60g brown basmati rice
  • 1/4 pint (150 ml) Marigold Vegetable Bouillon made up into stock
  • 120g shiitake or button mushrooms, sliced
  • 1” root ginger, peeled and finely chopped
  • 2 tsp tamari (or soy) sauce
  • 60g frozen peas

Method:

1 Gently heat the oil in a heavy frying pan and fry the rice in until it is pale brown (this will take 3-4 min). Add the garlic and ginger, stirring for 30 seconds, then add the onion, cooking for a further 3 minutes. Lastly, add mushrooms and cook for 3 minutes.

2 Stir in the bouillon and chestnuts, then cover and simmer until liquid is absorbed and rice just tender (over-cooking rice increases its GL value). Continue cooking for approximately 30 to 35 minutes.

3 Stir in the frozen peas at the end and allow to cook gently and turn bright green (2 to 3 minutes).

4 Serve on its own or, for a larger meal, with a selection of fresh, lightly cooked vegetables.

 

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