Mixed Mushroom and Herb Pilaf

[Guest guest]

Mixed Mushroom and Herb Pilaf

 

 

1/3 cup reduced-salt GF soy sauce

2 tablespoons (8 tsp) honey (-OR- vegan alternative)

500 g (17 1/2 oz) mixed mushrooms, sliced

1 tablespoon (4 tsp) olive oil

40 g (1 1/2 oz) vegan margarine

1 brown (yellow) onion, finely chopped

2 cups long-grain brown rice

3 cups vegetable stock or water

1/2 cup mixed herb leaves (such as parsley and chives), roughly chopped

salt and pepper, to taste

 

 

1. Combine soy sauce and honey in a large ceramic dish. Add mushrooms.

Stir until well coated. Cover. Refrigerate for 1 hour.

 

2. Preheat oven to 180 C (350 F). Heat oil and butter in a saucepan

over medium heat. Add onion. Cook, stirring, for 3 minutes or until

tender. Add rice. Stir until coated in butter mixture. Add mushrooms,

marinade and stock to rice mixture. Bring to the boil.

 

3. Pour mixture into an 8-cup capacity ovenproof dish. Cover with a

tight-fitting lid. Bake for 1 hour 15 minutes or until rice is tender

and liquid has been absorbed. Stir through herbs. Season with salt and

pepper. Serve.

 

 

Serves 4.