Mushroom, Butternut, Miso and Walnut Rice Pilaf

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OcadoLife

4 serving

Prep time: 15 mins

Cook time: 1 hr

Serves: 4

Make the most of organic veg in this vegetarian Mushroom, Butternut, Miso and Walnut Rice Pilaf from chefs Sarit Packer and Itamar Srulovich – founders of London-based restaurant Honey & Co. “One-pot rice dishes make the most comforting meals,” they say. “So many countries have their own version, be it paella, risotto, plov, pilaf, biryani or maqluba – we love them all!” Here, sweet butternut and earthy mushrooms make a perfect pairing with nutty brown rice, but you can use white if you prefer. Looking for more vegetarian recipes? Look no further.

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Ingredients Method

Ingredients

250g organic brown basmati rice
3 tbsp vegetable oil
150g organic walnut pieces
1 tsp runny honey
1 pinch chilli flakes
2 tsp sea salt flakes, plus 1 pinch
2 shallots, sliced
250g organic chestnut mushrooms, sliced
1 small organic butternut squash (approx. 900g), peeled and cubed
4 organic garlic cloves, crushed or grated
2 bay leaves
12 large sage leaves, roughly chopped
1 heaped tbsp organic red miso paste
1 small bunch flat-leaf parsley, chopped

Method

Step 1

Soak the rice in water for 20-30 mins to soften slightly; drain well.

Step 2

Put a large saucepan on a medium heat with half the oil and all the walnuts. Toast, stirring, for 3-4 mins until golden.

Step 3

Mix the honey, chilli and a pinch of sea salt in a small bowl. Remove 2 tbsp of toasted walnuts from the pan and stir into the honey mixture until coated. Set aside.

Step 4

Add the shallots, mushrooms, squash and garlic to the pan with the remaining oil and mix well. Add the bay leaves, sage and 1 tsp sea salt; sauté on a medium-low heat for 10 mins, stirring now and then, until golden. Cover and simmer for 5 mins. Stir well, then remove one-third (about 200g) of the veg to a bowl and set aside.

Step 5

Add the soaked rice to the pan, with the miso and remaining tsp salt; mix to coat all the rice grains. Stir in 600ml boiling water, reduce the heat to minimum, cover and cook for 40 mins. Remove from the heat (keep the lid on) and rest for 20 mins.