Enjoy this Mushroom and Veggie Pilaf recipe tonight

100g broccoli, trimmed
2 Tbsp (30ml) olive oil
2 cloves garlic, crushed
2 tsp (10ml) fresh ginger, grated
1 tsp (5ml) cumin seeds
1/2 red onion, peeled and sliced
1/2 yellow pepper, deseeded and sliced
250g baby button mushrooms
350g cooked brown rice
1/4 cup (60ml) vegetable or chicken stock
2 tsp (10ml) soy sauce
Milled black pepper
3 Tbsp (45ml) coriander and mint leaves, chopped

How to
Blanch the broccoli in boiling water for 2 minutes and plunge into iced water to retain the colour, drain and set aside. Heat the oil in a pan and fry the garlic and ginger for 1 minute. Add the cumin seeds, onion and yellow pepper and saute for 2 – 3 minutes, until the onion softens. Add the baby button mushrooms and cook for a further 2 minutes. Increase the heat and stir in the reserved broccoli, rice, stock and soy sauce, cook until the liquid is absorbed. Remove from the heat, season with black pepper and salt if desired. Stir in the coriander and mint.

Note – stir-fried chicken strips or tofu can also be added to the pilaf

Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.

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