I do love wholegrain rice and it makes a perfect base for a pilaf as it’s not as sticky as the white rice varieties. Wholegrain rice retains all of the grain’s natural nutrients and so very rich dietary fibre, unlike white rice, which loses out on the hulling process that makes it white. Wholegrain rice is rich in vitamin E, vitamin B-6, folacin, magnesium, phosphorus and potassium.
What makes a pilaf
Pilaf (often referring to both the cooking method and the name of the dish) is rice dish like risotto but unlike risotto you want the rice grains to separate. That’s what it makes a pilaf: the separated rice grains. So you cook it totally differently. Firstly, you need to sauté the rice on a little oil which makes them firmer and more flavoursome (this is why wholegrain rice is perfect for making pilaf in my view, in fact the most enjoyable way of wholegrain rice is making a pilaf with it). Then you add the stock and the rest of the veggies or whatever you’re making your pilaf with. I lightly change it because I want my onions caramelised for some extra flavour: so I add the onion after the rice sautéd, and just sauté them together for a few more minutes before adding the liquid. When cooking pilaf, you need to do as much stirring though, like with risotto if you don’t want them to stick to the bottom of the pan and burn them slightly.
Asparagus and Mushroom Pilaf (Vegan)
Simple recipe, using the above method. Adding only some freshly grated nutmeg and let the wholegrain rice, the caramelised onion and the fresh vegetables do the rest of the flavouring. You can add some parsley when garnishing.
This dish seems like it’s almost too simple to be really nice but it is really delicious!
Enjoy!
Asparagus and Mushroom Pilaf (Vegan)
- 250 g brown or wholegrain rice washed
- 750 ml vegetable stock
- 1 medium yellow onion finely chopped
- 250 g chestnut mushrooms quartered or thickly sliced
- 200 g asparagus tips washed and chopped into about inch long pieces
- 1/4 tsp freshly grated or ground nutmeg
- 2 tbsp vegan hard cheese or any hard vegetarian cheese
- 2 tbsp olive oil
-
In a large casserole or sauce pan heat the olive oil and add the washed rice. Saute the rice till it's golden brown - about 10 minutes.
-
Add the onion and fry them with the rice for 5 more minutes. Add the mushrooms.
-
Add the stock, reduce heat and cook for 30 minutes. If it starts to stick or dry add some more water. Stir in every 4-5 minutes. During the last 5 minutes add the asparagus pieces and the hard cheese.
If you liked this recipe, please check out my other simple and vegan recipes:
Vegan Thai Sweet Potato, Cauliflower and Wild Garlic Curry Recipe
Vegan Meat Balls With Spaghetti Recipe
Vegan Bean Stew With Chilli And Cocoa Recipe
