Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
One-tray spiced mushroom pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 30g porcini mushrooms
- 30g dried shiitake mushrooms
- 1 tbsp soy sauce
- 1 tsp mushroom powderor vegetarian stock powder
- 1kg mixed mushroomsroughly torn into bitesized pieces (we used chestnut, king oyster and shiitake)
- 1 onionroughly chopped
- 5 garlic clovespeeled, left whole
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp chilli flakes
- 5 tbsp olive oil
- 350g basmati ricewell washed
To serve
- chopped coriander, sliced spring onions and crispy chilli oil (optional)
Nutrition: Per serving
- kcal547
- fat18g
- saturates3g
- carbs76g
- sugars6g
- fibre8ghigh
- protein17g
- salt0.84g
Method
step 1
Put the porcini, shiitake, soy sauce and mushroom powder in a large jug. Fill with 650ml boiling water and leave to infuse for 20 mins. Heat the oven to 240C/220C fan/gas 9.
step 2
Meanwhile, put the mixed mushrooms, onion and garlic in a large roasting tray, ours was 22cm wide and 30cm long. Sprinkle with the spices, plenty of salt and pepper, then drizzle over the olive oil. Roast for 40 mins, tossing halfway, until golden and softened.
step 3
Stir the rice through the mixture in the tray, then pour over the mushroom stock along with the rehydrated mushrooms. Cover the tray with foil and cook for 25 mins, then leave to stand, still covered, for a further 15 mins.
step 4
Sprinkle with the chopped coriander, spring onions and crispy chilli oil, if you like, then serve.
