Squash, mushroom & gorgonzola pilaf
Recipe Type: Vegetarian
Serves: 4 people
This weeks recipe is adapted from one that appeared in the Good Food Magazine. I have changed the quantities and the method so it will work in a thermal cooker.[br]For those of you who are vegetarian you could change the cheese to one that is not made with animal rennet.Here are some blue cheeses that are vegetarian [url href=”http://www.cheese.com/dolcelatte/” target=”_blank”]Dolcelate[/url] , [url href=”http://www.cheese.com/yorkshire-blue/” target=”_blank”]Yorkshire Blue[/url] , [url href=”http://www.cheese.com/adelost/” target=”_blank”]Adelost[/url] (a Swiss cheese) and [url href=”http://www.cheese.com/saint-agur” target=”_blank”]Saint Agur[/url]. If you would however prefer something else visit [url href=”http://www.cheese.com/vegetarian/” target=”_blank”]Cheese.com[/url] .
- 1 tsp rapeseed oil
- 1 large red onion, halved and sliced
- 3 garlic cloves, finely chopped
- 400g chunk butternut squash, peeled, deseeded and diced
- 200g small button mushrooms
- 2 cups brown basmati rice
- 3½ reduced-salt vegetable stock
- 20g pieces dried mushroom, chopped
- 2 tsp dried sage
- small pack parsley, chopped, stalks and leaves separated
- 70g gorgonzola, crumbled
- Heat the oil in the inner pot over a medium heat, add the onion and garlic, and fry for 5 mins.
- Add the squash and button mushrooms, and cook for a 3 mins more.
- Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks.
- Bring to the boil and boil for 4 to 5 minutes before placing the inner pot into the insulated outer container.
- Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
- Before serving fold in the parsley leaves and cheese with some black pepper, then place back in the outer container for 5 mins.