Easy mushroom and kale basmati pilaf

Easy mushroom and kale basmati pilaf

A vegetarian, gluten-free recipe that’s perfect for when you don’t want to spend hours in the kitchen. The mushrooms, kale and parmesan give the dish a hearty kick.

Easy mushroom and kale basmati pilaf

  • Serves icon Serves 4
  • Time icon Hands on time 15 min, oven time 40 min

A vegetarian, gluten-free recipe that’s perfect for when you don’t want to spend hours in the kitchen. The mushrooms, kale and parmesan give the dish a hearty kick.

Nutrition: per serving

Calories
320kcals
Fat
13.5g (2g saturated)
Protein
8.7g
Carbohydrates
38.7g (3.6g sugars)
Fibre
4.9g
Salt
0.1g

Ingredients

  • 2 tbsp olive oil, plus an extra glug
  • 4 portobello mushrooms, sliced
  • 1 large onion, finely chopped
  • Juice 1 lemon, plus extra to serve
  • 200g kale, shredded
  • 2 x 250g packs cooked basmati rice (we like Tilda)
  • Large handful fresh basil, leaves torn
  • Extra-virgin olive oil, to drizzle
  • Grated parmesan-style vegetarian cheese to serve
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Method

  1. Heat the 2 tbsp oil in a large frying pan over a high heat and add the mushrooms. Cook for 5 minutes, turning once, or until golden, then remove and set aside. Reduce the heat, add a glug of oil and the onion, then cook for 8 minutes or until soft, squeezing in the juice of 1 lemon after 5 minutes.
  2. Pour a kettle of boiling water over the kale in a colander and allow to drain dry. Turn the heat back up and add the rice to the pan with the kale and reserved mushrooms, then cook for 3-4 minutes until combined. Season well with salt and pepper, adding the basil and a bit more lemon juice, salt, pepper and a drizzle of extra-virgin olive oil. Serve with lots of grated cheese.

Nutrition

Nutrition: per serving
Calories
320kcals
Fat
13.5g (2g saturated)
Protein
8.7g
Carbohydrates
38.7g (3.6g sugars)
Fibre
4.9g
Salt
0.1g

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