National Vegetarian Week is coming up in May (May 16-22 this year) and to get you in the mood this week’s recipe is turmeric spiced mushroom pilaf...
1/2 tablespoon pine nuts
1 teaspoon extra-virgin olive oil
1 red onion, thinly sliced
1 1/2 teaspoon turmeric
250grams brown mushrooms, sliced
95 grams brown rice, rinsed
1 teaspoon raisins
300ml organic vegetable stock
Juice from 1/2 lemon
Salt and pepper
Preheat oven to gas mark 6.
Toast the pine nuts in a dry frying pan, remove from heat, and set aside.
Heat the olive oil in an ovenproof casserole dish, add the onion and turmeric, and fry for three minutes.
Add the mushrooms, and fry for a further two 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 half-way through, until the rice is tender.
Stir in the toasted pine nuts, lemon juice and a little salt and pepper to taste before serving the meal.
Preparation time: 10 minutes
Cooking time: 45-55 minutes