Turmeric-Spiced Mushroom Pilaf
Adapted from The 5:2 Bikini Diet [1], by Jacqueline Whitehart
Ingredients
- 1/2 tablespoon pine nuts
1 teaspoon extra-virgin olive oil
1 red onion, thinly sliced
1 1/2 teaspoon turmeric
9 ounces brown mushrooms, sliced
1/2 cup brown rice, rinsed
1 teaspoon raisins
1 1/4 cups organic vegetable stock
Juice from 1/2 lemon
1 handful cilantro, chopped
Salt
Pepper
Directions
- Preheat oven to 400 degrees.
- Toast the pine nuts in a dry frying pan, remove from heat, and set aside.
- Heat the olive oil in an ovenproof casserole, add the onion and turmeric, and fry for 3 minutes. Add the mushrooms, and fry for a further 2 minutes. Add the rice, raisins, and stock, and stir.
- Place in the oven. Cook for 45-55 minutes, checking if you need to add a little more water halfway through, until the rice is tender.
- Stir in the toasted pine nuts, lemon juice, cilantro, and a little salt and pepper to taste before serving.
Makes two servings.
Source: Calorie Count [2]
Information
- Category
- Main Dishes
- Cuisine
- North American