This recipe is from a recipe book from my bookshelf called meals in minutes easy vegetarian. The mushroom broth here makes enough to use for this recipe as well as have some left over to use in other recipes as well. You can enjoy the pilaf as is, I personally I love having mine with some yogurt. Mushroom, Chickpea & Broccoli PilafMushroom Stock:
Ingredients: 2 tbsp olive oil 2 large chopped yellow onions 1 1/2 pounds white button mushrooms (750 g), sliced 4 stalks celery, chopped 1 tsp peppercorns 2.5 L Water Method:
Pilaf: Ingredients: 2 1/2 cup mushroom stock 2 tbsp salted butter 1 yellow onion, finely chopped 1 cup Basmati Rice 1 tbsp fresh thyme leaves 1/2 tsp salt, or to taste 1/2 tsp ground black pepper, or to taste 1 small head broccoli, cut into 1-inch florets 1 cup canned chickpeas 1/2 cup roasted cashews, coarsly chopped pinch of red pepper flakes Method:
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FoodI love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen. Search this site:
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