This one-pot mushroom pilaf is an easy gluten-free, vegan main-course with succulent mushrooms and fresh peas. It comes together in less than 30 minutes.
Today’s recipe is the main-course that I had promised to bring you guys for my three course Valentine’s Menu for Veggie Lovers. This is a surprisingly easy and delicious dish. You would not want to miss the harissa spiced eggplant with coriander gremolata that I had published last week. And then follow it up with my fabulous white chocolate coconut truffles with rose jam.
My voice is completely croaked. I kid you not. The cold has taken a terrible hold. The change of seasons has hit me quite hard. I am not weak or anything but talking is a problem. And being a doctor, you can imagine the challenge of keeping mum. It’s not an option for me. These are my allergies flaring up.
Nothing major. In the video, I am a little croak-y and winded. Excuse that. I couldn’t help it. Through, the simple step-by-step instructions I explain to you guys the easy way to achieve this beautiful dish.
A lot of you, might find, the idea of adding water to mushrooms funny. Specially after browning them. You might be tempted to even use cooked rice and finish it off by turning it in to a pilaf instead. Trust me, you shouldn’t.
By actually searing the mushrooms and then cooking the rice in with them, you are actually creating an easy make-shift mushroom stalk which will lend tons and tons of flavour to this humble dish. Just do what I say, and follow the instructions and you will see the logic of my way.
So was the video useful? Let me know in the comments below how I can make them more worth your while. I am all ears. Please like this video if you want to see more of such content and subscribe to my Youtube channel for free. You will get updates twice a week about the latest recipes the moment they are out. You can do it right here by clicking the button below.
WHAT ARE YOUR VALENTINE’S DAY PLANS?
So our anniversary celebrations last month was a very hurried up affair. We had initially planned on taking a vacation but both of us couldn’t take the day off of work. Therefore, the weekend getaway had to be put on hold. We thought, we’d go somewhere for the Valentine’s day weekend but now that too looks unlikely.
Can’t conceive of taking a day off before the 21st of this month. We might just have to do a dinner either at home or outside, depending on when we can get out. Anyway, I did see Manish doing some major research on Agoda and Tripadvisor over the weekend. Of course he meant it to be all hush-hush. And I hate to ruin anything he has planned by snooping in.
Irrespective of the plans that we make, it’s the thought that counts in my opinion. So I will be glad to go no matter where it is. If I come to know anything concrete though, I will keep you guys posted.
So do tell me, what are your plans for the day? Are you spending it at home, outside? With someone or alone. Some of the most fun I have had on V-day was while my girlfriends and I would go out and make it a girl’s night out. It was so much fun.
Anyway, getting back to the recipe at hand. I do believe you can wing it with just a coconut chutney. And naturally the harissa spiced eggplant is meant to precede this or be a side for this.
However, if you were planning to have it on a normal night and would like it as an elaborate accompaniment to a meaty main, try my butter chicken or my coconut chicken curry with this recipe. They act as the perfect foil to this rice.
So do crack on with the recipe and don’t forget to come back next Thursday when I bring you guys a beautiful dessert. Think white chocolate guys!
Let’s be honest though, we all forget things; and with life happening all around you might not remember to come back to check a recipe. Why not subscribe to my updates and get all the recipes I create, delivered right to your inbox without fail. That’s twice a week that you get delicious recipes- or to put in simply: twice a week that your meal plan worries are completely taken care of with fresh, delicious, whole-some food.
The Recipe: Easy One-Pot Mushroom Pilaf
Easy One-Pot Mushroom PilafCourse: Recipes
20gm Coconut Oil
2 Green Cardamoms
2 Cinnamon 1″ Sticks
100gm Onions, sliced
10gm Garlic, sliced
350gm Mushrooms, mixed variety, roughly sliced
200gm Basmati Rice, preferably pre-soaked & drained
50gm Frozen Peas
Salt, to taste
Pepper, to taste
- Heat the oil in a pan on a medium heat and add the whole spices. Heat them through until fragrant. Takes about 30 seconds.
- Add in the sliced onions. Allow to become golden. Add the garlic and let it become fragrant.
- Add the mushrooms, brown them thoroughly by turning over once in while. Once the mushrooms have browned, add the rice. Mix in thoroughly. Add the peas, salt and pepper. Mix it all well.
- Add water and bring to a boil at the highest heat. After that, turn down the heat to the lowest level. Cover the pot and cook for 10 minutes.
- After 10 minutes. Turn off the heat but do not open the lid. Keep it on for an additional 10 minutes.
- Once done, fluff the rice with a fork and serve hot with a chutney or a side of your choice.
- Nutritional information is a rough estimate of 1 part (of 2) of this recipe without accompaniments if you are having it as a main.
- If you are having it as a side, this recipe serves up to 4 people.
- Preparation time does not include optional pre-soaking time for the rice.
- I have used a mixture of mushrooms. You can use any mushroom type you prefer as long as they are not particularly delicate.
Please let me know what you like about this recipe. Leave a comment below. When you make this recipe share a picture on Instagram with the hashtag #andcakestoo. That way I can search for your recreations.
I know, not all of your are veggie inclined. Fret not. I have got your covered. I have created an alternate menu plan in my Valentine’s Edition monthly round-up. It’s filled with all of the traditional dishes that you come to expect. However, keeping with the ethos of my cooking style, the recipes are easy to replicate, made from scratch and are absolutely delicious.
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