What you'll need:1 tsp grapeseed oil1 onion, sliced3 garlic cloves, finely chopped200g butternut squash, peeled, deseeded, and cut into bite-size chunks140g chestnut or field mushrooms, sliced125g brown rice700ml veg stock10 pieces of dried porcini mushroom, chopped2 tsp chopped sageSmall pack parsley, chopped40g crumbled blue cheese, e.g. gorgonzolaTime: 1
What you'll need:
- 1 tsp grapeseed oil
- 1 onion, sliced
- 3 garlic cloves, finely chopped
- 200g butternut squash, peeled, deseeded, and cut into bite-size chunks
- 140g chestnut or field mushrooms, sliced
- 125g brown rice
- 700ml veg stock
- 10 pieces of dried porcini mushroom, chopped
- 2 tsp chopped sage
- Small pack parsley, chopped
- 40g crumbled blue cheese, e.g. gorgonzola
Time: 1 hour
Fry the onion and garlic for 5 mins in the rapeseed oil, in a large non-stick pan. Tip in the chestnut mushrooms and squash, and cook for a few more minutes. Stir in the rice, and pour over the stock. Stir, then add the dried porcini, the sage, and the stalks of your chopped parsley. Cover, and simmer on a low heat for about 40 minutes, or until the rice has absorbed all the stock.
Take your pilaf off the heat, stir in the blue cheese, fold in the parsley leaves, and add plenty of cracked black pepper. Allow to stand for 5 minutes, then serve nice and hot.
This recipe will go brilliantly with the rich Mauricio Lorca 'Opalo' Cabernet Sauvignon 2009. These two should be a winning combo!
There you have it -- a special recipe for Squash, Blue cheese, and Mushroom Pilaf!
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