Avocado and Mushroom Pilaf

Vegan

This is an easy and comforting dish. It could easily and quickly be made with left-over brown rice too - just make sure the rice is well seasoned and thoroughly heated until very hot.

Serves:

Time:

30-40 minutes

Gluten free

No nuts

No sesame

No soya

Reduced sugar

Ingredients:

2 tbsp/30g vegan margarine
1 large onion, chopped
1 clove garlic, finely chopped
1/4 tsp allspice
340g/12oz long grain brown rice (or brown basmati - more expensive but very nice), washed and drained Hot water to cover the rice
1 vegan stock cube, eg Green Oxo or 1 tsp vegan bouillon powder (Marigold red or purple tub)
2 tbsp olive oil
170g/6oz mushrooms, sliced
6 large tomatoes, peeled and chopped
1 tsp dried oregano
2 avocados, peeled, de-stoned and diced
1 tbsp parsley, finely chopped
Freshly ground black pepper and salt to taste

Method:

1. Melt the margarine in a saucepan. Sauté onion and garlic in it until golden brown. Stir in the allspice and mix in thoroughly. Add the rice to the pan, stirring well then enough water to cover with about half an inch above plus the stock cube or powder. Bring to boil, turn heat down to low and simmer until cooked - about 30 minutes.

2. Meanwhile, heat the olive oil in a frying pan and add the mushrooms. Sauté for 2 or 3 minutes, then add tomatoes, oregano, sea salt and black pepper and cook for 3 or 4 minutes longer.

3. When the rice is ready, stir avocados into the tomato and mushroom mixture and heat through. Taste both parts of the dish, add black pepper to taste and salt if necessary.

4. Arrange rice on a serving dish in a ring and fill centre with avocado/tomato mixture. Sprinkle parsley over top and serve.