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.
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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