- Serves4
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- PlusStanding
Ingredients
- 225g basmati rice
- 80g unsalted butter
- 1 onion, thinly sliced
- 1 green chilli, deseeded, finely chopped
- 200g pack No.1 Woodland Mushrooms
- 2 tsp Bart Pilau Spice Blend
- 340g jar Geeta’s Herby Spinach, Coriander & Mint Cooking Sauce
- ¼ x 25g pack mint, leaves
- Greek yogurt, to serve
Method
Put the rice into a sieve and rinse under cold running water until it runs clear. Transfer the rice to a bowl, cover with fresh water and set aside. Meanwhile, heat the butter in a small casserole or medium saucepan over a low heat, add the onion, chilli and some salt to season, then cover and cook for 10-12 minutes until softened.
Remove the lid and increase the heat to medium. Add the mushrooms, breaking up larger ones into bitesized pieces, and cook for 1 minute, stirring continuously.
Drain the rice and add to the pan with 1 tsp pilau spice blend. While still on the heat, gently stir the rice until evenly coated with butter.
Pour over the spinach, coriander and mint sauce and add 350ml cold water, or enough to come 2cm above the rice. Bring to a simmer, then reduce the heat to low.
Scatter the mint leaves and remaining spice blend on top of the rice. Cover the pan with a tight-fitting lid and cook for about 10 minutes, until the rice is just cooked. Turn off the heat, leave the pilau to rest for 10 minutes, then fluff up and serve with the Greek yogurt.
Cook’s tip
For a quick and easy pilau rice, simply add the pilau spice blend to well-washed basmati rice and water. Bring to the boil, then simmer and cook with a lid on. Turn off the heat and allow the rice to soak up any remaining liquid and all the flavours, without draining.
Nutritional
Typical values per serving (excluding yogurt) when made using specific products in recipe
Energy | 1,871kJ/ 447kcals |
|---|---|
Fat | 20.1g |
Saturated Fat | 10.8g |
Carbohydrates | 56g |
Sugars | 5.4g |
Fibre | 4.5g |
Protein | 8.3g |
Salt | 1.7g |