Gorgonzola and Mushroom Pilaf
- 1 tsp oil
- 1 onion, sliced
- 3 chopped garlic cloves
- 200g butternut squash, diced
- 140g brown mushrooms, quartered
- 125g brown rice
- 700ml veg stock
- 10 pieces of dried porcini
- 2 tsp chopped sage
- Small pack of parsley, leaves and stalks separated and chopped
- 40g crumbled gorgonzola
- Heat the oil in a large pan, and fry the onion and garlic for 5 mins. Tip in the brown mushrooms and diced squash, and cook for a few mins more. Stir in the rice and stock, then add the dried mushrooms, parsley stalks, and sage. Cover, and simmer for 35 mins on a low heat.
- Take off the heat and fold in the parsley leaves and gorgonzola, before seasoning well with black pepper. Leave to stand for 5 mins, then serve.
50 mins
2 serving