Vegetarian Pilaf Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Brown rice | 8 Ounce | |
| Vegetable oil | 1 Tablespoon | |
| 2 oz. nut fat | ||
| Onion | 4 Ounce, chopped | |
| Celery stick | 3 | |
| Hot water | 1 Pint | |
| Sultanas | 2 Ounce | |
| 4 oz. mushrooms, chopped or 6 pieces dried fungi or mushrooms soaked overnight in water | ||
| 1 teaspoon yeast extract, Maggi, Vesop or Tartex | ||
| Peanuts or cashews | 4 Ounce, salted | |
| 1 teaspoon salt and sugar mixed | ||
| Nutmeg | 1 Teaspoon | |
| 1 teaspoon ground ginger or small piece fresh root ginger, finely chopped | ||
| Parsley | 1 Teaspoon (Leveled), chopped | |
| Lemon slice | 1 | |
Directions
MAKING
1) In a thick pan, gently saute the dry rice in the oil and butter over low heat, until pale brown.
2) Stir in the onion and celery and cook for further 5 minutes.
3) Stir in the water, sultanas and mushrooms, then simmer covered until the rice is just tender and almost dry.
4) Stir in the yeast extract or other savoury flavouring and half of the salted nuts. 5) Stir in the seasoning and spices to taste.
SERVING
6) Garnish with the salted nuts, parsley and lemon, serve immediately in a casserole.
1) In a thick pan, gently saute the dry rice in the oil and butter over low heat, until pale brown.
2) Stir in the onion and celery and cook for further 5 minutes.
3) Stir in the water, sultanas and mushrooms, then simmer covered until the rice is just tender and almost dry.
4) Stir in the yeast extract or other savoury flavouring and half of the salted nuts. 5) Stir in the seasoning and spices to taste.
SERVING
6) Garnish with the salted nuts, parsley and lemon, serve immediately in a casserole.
Chef
