Mushroom Pilaf

300 g portobello mushrooms, finely sliced

200 g Swiss brown mushrooms, finely sliced

200 g button mushrooms, finely sliced

1 leek, finely sliced

1 shallot, finely sliced

2 garlic cloves, minced

2 tbsp olive oil

1 tbsp butter

1 tbsp sea salt

1 tbsp cracked black pepper

1 tsp smoked paprika

1 tsp turmeric

½ tsp cinnamon

2 cups basmati rice

1 cup frozen peas

½ red chilli, finely chopped

3 ½ cups vegetable stock

¼ cup parsley, finely chopped

To serve

Sprinkle of parsley, finely chopped

Sprinkle of chives, finely chopped

Zest and juice of 1 lemon

Pinch of sea salt

On low heat in a pan, add the olive oil, butter, leeks, shallots and garlic. Sauté until translucent.

Next, add in all the chopped mushrooms along with the salt & pepper. Stir and cook until the mushrooms have reduced in size by half, started to colour, and the excess liquid from the mushrooms has evaporated, about 10–15 minutes.

Then add in the spices, give it a good stir to incorporate all the flavours.

Now add in the rice, frozen peas and chilli. Stir to combine and cook for a further 1–2 minutes.

Pour in the vegetable stock and add the parsley. Cook on low heat for 20 minutes, with lid on.

To finish, garnish with finely chopped parsley & chives, the lemon zest and juice, and a pinch of salt.

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