Introduction
Ever had one of those evenings where you just want to throw something together that feels like a warm hug — but without the effort of a five-star feast? That’s where this Nutty Mushroom Coriander Pilaf struts onto the scene, wearing its cozy, plant-powered cape.
It’s the kind of dish that turns your kitchen into a chill zone, perfect for when you’re too tired to adult but still want to impress your taste buds (and maybe your cat, if they’re watching). Imagine earthy mushrooms and zesty coriander teaming up with a little nutty crunch — all mingling in a pot of fluffy rice that’s basically your new best friend.
It’s comfort food with a cheeky twist, vegan style, because who says plant-based can’t be both tasty and a tiny bit sassy? So, ready to make your weekday dinner feel less like a chore and more like a mini celebration? Let’s get this pilaf party started — your taste buds will thank you, and your leftovers might just disappear faster than your willpower around a tray of cookies.
Plus, pairing this dish with almond milk can add a refreshing, nutrient-rich boost that complements the meal perfectly.
Ingredients
- 25 g (about 2 Tbsp) Flora Freedom (or your favorite vegan butter) (buttery bliss!)
- 1 tbsp oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 2 cm (.75 inch) piece fresh root ginger, grated (zing with a zing!)
- 1 tsp ready crushed chilli (optional)
- 1/2 tsp fresh turmeric
- 200 g (1 heaping cup) easy cook brown rice
- 125 g (1 2/3 cups) button mushrooms, halved
- 425 ml (14 oz.) vegetable stock
- 50 g (1.8 oz.) pine nuts, toasted
- bunch coriander (cilantro) (31 g pack), chopped
- salt and black pepper
To elevate the flavors, consider incorporating warm spices like turmeric and chilli that create a comforting, zesty profile similar to a tagine.
How to Make It
Alright, let’s delve into making this Nutty Mushroom and Coriander Pilaf that’s basically a flavor party in your pan.
Start by melting 25 grams of your favorite vegan butter—Flora Freedom gets a thumbs-up here—along with a splash of oil in a big ol’ pan. Toss in a chopped onion and let it soften up, but don’t brown it unless you enjoy the smoky drama. Once your kitchen smells like a cozy vegan haven, stir in a crushed garlic clove, a bit of freshly grated ginger (about a 2 cm piece), maybe a pinch of chilli if you’re feeling spicy, and half a teaspoon of fresh turmeric because, hey, why not add a little sunshine to your rice?
Then comes the star of the show: 200 grams of easy-cook brown rice. Give it a gentle toss with the spices and aromatics for a couple of minutes—this is where the magic starts. Add in 125 grams of halved button mushrooms, then pour in 425 ml of vegetable stock. Bring everything to a friendly boil, cover the pan, and let it simmer on low heat for about 25 minutes.
This is the perfect time to practice your patience or dance awkwardly in your kitchen—either works. The rice should soak up all that flavorful broth and become tender, like a warm hug from the inside.
Once everything’s cooked and smelling like a dream, stir through 50 grams of toasted pine nuts for that nutty crunch and a big handful of chopped fresh coriander to brighten things up. Season with salt and pepper to your heart’s content, and voilà! You’ve got yourself a vegan pilaf that’s nuttier than your Aunt Karen’s holiday fruitcake (and way tastier).
Serve it up and watch it disappear faster than you can say “plant-powered perfection.” For the best flavor and texture, make sure to store your grains and nuts in eco-friendly glass jars to keep them fresh longer.
Bonus Tips
- Feeling fancy? Swap pine nuts for toasted walnuts or pecans and watch your pilaf go from “nice” to “nutty nirvana.”
- Don’t be shy with the coriander—double it up and turn this dish into a green, leafy love fest.
- Spice it up with a splash of coconut milk or a squeeze of lime for that tropical twist your taste buds didn’t know they needed.
Why You’ll Love It
This pilaf is like a cozy hug for your taste buds—earthy mushrooms, zesty coriander, and a nutty crunch all mingling in perfect harmony. It’s the kind of dish that doesn’t judge you if you’re a kitchen newbie but still wows your vegan foodie friends.
Plus, it’s speedy enough to whip up on a weeknight, yet fancy enough to impress without breaking a sweat. Think of it as your go-to plant-powered sidekick that’s always ready to bring the flavor party.
Nutritional Info
These are estimated nutrition values for one serving of Nutty Mushroom Coriander Pilaf:
Calories: 320
Protein: 8 g
Carbohydrates: 45 g
Fat: 9 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
