Name Mushroom & raisin pilaff


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Mushroom & raisin pilaff


  • 25 g (1 oz) butter
  • 1 tablespoon sunflower oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 250 g (8 oz) long-grain brown rice
  • 125 g (4 oz) burton mushrooms, thinly sliced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon turmeric
  • 600 ml (1 pint) chicken stock
  • 50 g (2 oz) raisins
  • salt and freshly ground black pepper
  • To garnish:
  • baked cherry tomatoes cooked broccoli florets

1. Heat the butter and sunflower oil together in a shallow, flameproof casserole dish over a low heat. Add the finely chopped onion and crushed garlic to the casserole and fry them gently for 3-4 minutes until they are tender and lightly browned.

2. Add the long-grain brown rice, sliced button mushrooms, dill and turmeric to the onion and garlic in the casserole and continue cooking for 1-2 minutes, stirring all the time.

3. Gradually stir the chicken stock into the dish and, if necessary, season lightly with salt and black pepper to taste.

4. Cover the casserole closely with a lid or foil and place on the middle shelf of a preheated oven, 180°C (350°F), Gas Mark 4. Cook for 45 minutes, then stir in the raisins. Cover the casserole once more and return to the oven for another 10 minutes, or until all of the stock has been absorbed.

5. Remove the casserole from the oven and transfer the pilaff to a hot serving dish, using a fork to keep the grains of rice separate.

6. Garnish with baked cherry tomatoes and broccoli florets and serve the pilaff as a light meal or as a side dish.

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