Squash, mushroom & gorgonzola pilaf

Name: Squash, mushroom & gorgonzola pilaf
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon rapeseed oil; 1 large onion, halved and sliced; 3 garlic cloves, finely chopped; 200 grams butternut squash, peeled, deseeded and diced; 140 grams button mushroom; 125 grams brown basmati rice; 700 milliliters reduced-salt vegetable stock; 10 dried mushroom, chopped; 2 teaspoons chopped fresh sage; 1 small pack parsley, chopped, stalks and leaves separated; 40 grams gorgonzola, crumbled

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Squash, mushroom & gorgonzola pilaf at home. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 511 calories, 24g of protein, and 11g of fat each. It works well as a main course. 11 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of mushroom, pack parsley, gorgonzola, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Users who liked this recipe also liked Japanese Mushroom, Chestnut & Butternut Squash Pilaf, Two-Grain Pilaf with Gorgonzola Cheese, and Mushroom 'n Gorgonzola Bundles.

Instructions

Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.

Ingredients you will need

White Button Mushrooms

Mushrooms

Parsley

Garlic

Squash

Onion

Stock

Water

Rice

Sage

Cooking Oil

Equipment you will use

Frying Pan

Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.

Ingredients you will need

Parsley

Black Pepper

Cheese

Equipment

Frying Pan

Ingredients

Servings:

1teaspoon

rapeseed oil 1large

onion, halved and sliced 3

garlic cloves, finely chopped 200grams

butternut squash, peeled, deseeded and diced 140grams

button mushroom 125grams

brown basmati rice 700milliliters

reduced-salt vegetable stock 10

dried mushroom, chopped 2teaspoons

chopped fresh sage 1small

pack parsley, chopped, stalks and leaves separated 40grams

gorgonzola, crumbled

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.