Mushroom Pilaff

Mushroom Pilaff

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To serve – 4

Preparation time – 5 minutes
Cooking time – 22-25 minutes

Quick and easy supper dish with an aromatic flavour from the herbs and spices.

Nutritional Value per serving:
Energy 582 kcal/ 2409kj; Protein 4.6g; Carbohydrate 46.3g of which sugars 1.1g; Fat 41.8g of which saturates 23.4g; Cholesterol 93mg; Calcium 22mg; Fibre 0.2g; Sodium 266mg.


30 ml/ 2 tbsp vegetable oil 2 shallots, finely chopped 1 garlic clove, crushed 3 green cardamom pods 25 g/ 1 oz butter 175 g/ 6 oz button mushrooms, sliced 225 g/ 8 oz basmati rice, washed and drained 5 ml/ 1 tsp grated fresh root ginger Good pinch of garam masala 450 ml/ ¾ pint water 15 ml/ 1 tbsp chopped fresh coriander Salt


  1. Heat the oil in a flameproof casserole and fry the shallots, garlic and cardamoms for 3- 4 minutes until the shallots are beginning to brown, taking care not to let the garlic burn.
  2. Add the butter, then the mushrooms and fry for 2-3 minutes. Add the rice, ginger and garam masala.
  3. Stir fry over a low heat for 2-3 minutes, then stir in the water and a little salt.
  4. Bring to the boil, then cover tightly, reduce heat and simmer, very gently for 10 minutes.
  5. Remove the casserole from the heat.
  6. Leave the pilaff to stand, covered, for 5 minutes to complete the cooking.
  7. Add the chopped coriander and fork it through the rice.
  8. Spoon into a serving bowl and serve at once.

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