Mushroom & Broccoli Rice Pilaf

Name: Mushroom & Broccoli Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams mushrooms, sliced; 3 cups vegetable stock; 1 head broccoli, cut into small pieces; 2 tablespoons butter; 1 onion, chopped; 3 cloves garlic, crushed; 1 cup long-grain rice; 2 teaspoons dried herbs; 1/2 lemon, zest; 1 cup grated parmesan; 1 pinch salt and pepper, to taste

Mix up your meal plan with this delicious Mushroom & Broccoli Rice Pilaf. This budget-friendly and easy-to-prepare recipe, made with broccoli rice, is perfect for lunch or dinner.

Method

Step 1 of 6
Firstly, make the broccoli rice. Chop it roughly and place it into a kitchen processor. Whizz until it is finely chopped like rice. Set aside.
Step 2 of 6
In a heavy-based pot, melt the butter. Add the onion, garlic and mushrooms, cooking slowly for 10 minutes to soften.
Step 3 of 6
Pour in the rice and dried herbs, stir to combine. Add the stock and bring to a simmer, cover and cook for 15 minutes. Stir a couple of times to ensure it does not stick.
Step 4 of 6
Remove the lid. Add the lemon zest and broccoli rice and continue to cook for 5 minutes until all the liquid has gone.
Step 5 of 6
Stir through half the Parmesan and season.
Step 6 of 6
Serve hot with the remaining Parmesan sprinkled on top.

Ingredients

300 grams mushrooms, sliced
3 cups vegetable stock
1 head broccoli, cut into small pieces
2 tablespoons butter
1 onion, chopped
3 cloves garlic, crushed
1 cup long-grain rice
2 teaspoons dried herbs
1/2 lemon, zest
1 cup grated parmesan
1 pinch salt and pepper, to taste

300 grams mushrooms, sliced
3 cups vegetable stock
1 head broccoli, cut into small pieces
2 tablespoons butter
1 onion, chopped
3 cloves garlic, crushed
1 cup long-grain rice
2 teaspoons dried herbs
1/2 lemon, zest
1 cup grated parmesan
1 pinch salt and pepper, to taste

Method

Step 1 of 6
Firstly, make the broccoli rice. Chop it roughly and place it into a kitchen processor. Whizz until it is finely chopped like rice. Set aside.
Step 2 of 6
In a heavy-based pot, melt the butter. Add the onion, garlic and mushrooms, cooking slowly for 10 minutes to soften.
Step 3 of 6
Pour in the rice and dried herbs, stir to combine. Add the stock and bring to a simmer, cover and cook for 15 minutes. Stir a couple of times to ensure it does not stick.
Step 4 of 6
Remove the lid. Add the lemon zest and broccoli rice and continue to cook for 5 minutes until all the liquid has gone.
Step 5 of 6
Stir through half the Parmesan and season.
Step 6 of 6
Serve hot with the remaining Parmesan sprinkled on top.

Nutrition per serving

1053 Kilojoules

Protein14 grams

Fat12 grams

Carbs20 grams

Sugars4 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 6
Firstly, make the broccoli rice. Chop it roughly and place it into a kitchen processor. Whizz until it is finely chopped like rice. Set aside.
Step 2 of 6
In a heavy-based pot, melt the butter. Add the onion, garlic and mushrooms, cooking slowly for 10 minutes to soften.
Step 3 of 6
Pour in the rice and dried herbs, stir to combine. Add the stock and bring to a simmer, cover and cook for 15 minutes. Stir a couple of times to ensure it does not stick.
Step 4 of 6
Remove the lid. Add the lemon zest and broccoli rice and continue to cook for 5 minutes until all the liquid has gone.
Step 5 of 6
Stir through half the Parmesan and season.
Step 6 of 6
Serve hot with the remaining Parmesan sprinkled on top.

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