mushrooms and broccoflower pilaf

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Mushrooms and broccoflower pilaf

 

Recipe By :

 

Serving Size : 0 Preparation Time :0:00

 

Categories : 101 Weekly Recipe Group 101Weekly

 

Nuked by Karen Jason & Jessica

 

Amount Measure Ingredient -- Preparation Method

 

-------- ------------ --------------------------------

 

30 g butter -- (1 1/2 tbs)

 

1 tb olive oil

 

1 brown onion -- thinly sliced

 

2 garlic cloves -- crushed

 

100 g swiss brown mushrooms thickly sliced

 

150 g mushrooms caps -- thickly sliced

 

3 tsp cumin seeds

 

185 g quick cooking brown rice -- (1 cup)

 

80 g split red lentils -- (1/3 cup)

 

500 ml vegetable stock -- (2 cups)

 

125 ml water -- (1/2 cup)

 

400 g broccoflower (or cauliflower) cut into

 

small florest

 

salt and freshly ground black pepper

 

1/3 cup chopped fresh continental parsley

 

crusty bread to serve.

 

Heat the butter and oil in a large saucepan over medium heat. Add the onion and

garlic and cook stirring often, for 2 minutes or until the onion softens

slightly.

 

Increase heat to high, add the mushrooms and cumin seeds and cook stirring for 2

minutes or until the mushrooms soften slightly. Stir in the rice and lentils.

Add the stock and water, cover and bring to the boil. Reduce heat to medium low

and simmer covered for 15 minutes.

 

Add broccoflower, season with salt and pepper and stir to combine. Increase heat

to high and cook, partially covered for 5 minutes or until the rice is just

tender and the liquid is almost absorbed. Remove from the heat and stir in half

the parsley. Spoon onto serving plates and sprinkle with the remaining parsley.

Serve warm with the crusty bread. (The pilaf can be served at room temperature

if desired)

 

Source:

 

" Source:

 

Australian Good Taste Calender

 

For 2001

 

In association with

 

Woolworths the Fresh Food People

 

www.woolworths.com.au "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2477 Calories; 248g Fat (88.8% calories

from fat); 13g Protein; 58g Carbohydrate; 7g Dietary Fiber; 71mg Cholesterol;

3689mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Vegetable; 50 Fat.

 

NOTES : Serves 4

 

Preparation time 15 minutes

 

Cooking time 25 minutes

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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