Squash, mushroom & gorgonzola pilaf

 

Squash, mushroom & gorgonzola pilaf

 

Slow cook brown basmati rice in stock and flavour with mushrooms, blue cheese, sage and parsley

Ingredients

·         1 tsp rapeseed oil

·         1 large onion , halved and sliced

·         3 garlic cloves , finely chopped

·         200g chunk butternut squash , peeled, deseeded and diced

·         140g small button mushroom

·         125g brown basmati rice

·         700ml reduced-salt vegetable stock

·         10 pieces dried mushroom , chopped

·         2 tsp chopped fresh sage

·         small pack parsley , chopped, stalks and leaves separated

·         40g gorgonzola , crumbled

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Method

·         STEP 1

Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.

·         STEP 2

Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.