Pea & mushroom pilaf

Pea & mushroom pilaf


Pea & mushroom pilaf

The ingredient of Pea & mushroom pilaf

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 1 purple capsicum, cut into 2cm portions
  4. four garlic cloves, crushed
  5. 200g cup mushrooms, thickly sliced
  6. 2 cups (400g) Basmati rice
  7. 3 cups (750ml) Massel vegetable liquid stock
  8. 1 cup (150g) McCain frozen peas, thawed
  9. 75g pine nuts, toasted
  10. 1/four cup chopped clean continental parsley
  11. 2 tablespoons shredded parmesan

The instruction how to make Pea & mushroom pilaf

  1. Heat the oil in a huge saucepan over a medium heat. Add the onion, capsicum and garlic, and cook for 3 minutes. Add the mushrooms and cook for a in addition minute.
  2. Stir through the rice. Pour in the stock and bring to the boil. Reduce the warmth to very low and cover with a good-becoming lid.
  3. Cook for 20 mins or until all the liquid has been absorbed. Remove from the heat and pinnacle with peas. Cover and set aside for 5 mins. Use a fork to split the grains and to stir thru the pine nuts and parsley. Divide among serving bowls and top with parmesan.

Nutritions of Pea & mushroom pilaf

fatContent: 611.123 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 87 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 3 milligrams cholesterol


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