Mushroom Pilaf with Toasted Pine Nuts Recipe
Pine nuts are a nutritious seed containing vitamins E and K, magnesium and beneficial monounsaturated fats, all needed for good heart health. Eating foods like garlic, onion and mushrooms that are good sources of the trace mineral selenium will help boost immune function and reduce inflammation in the body.
- 4 tbsp cold-pressed olive oil
- 1 small onion, finely chopped
- 3-4 garlic, minced
- 400g sliced mushrooms (white, cremini, shitake)
- 1½ cups long-grain white rice
- 1 tsp Italian herbs
- Small handful fresh thyme
- Pinch sea salt & pepper
- 3 cups chicken or vegetable broth
- Handful parsley, freshly chopped
- ½ lemon, juice & zest
- ½ cup toasted pine nuts
- In large saucepan over medium heat with olive oil cook onions and garlic until soft.
- Wash mushrooms and pat dry with paper towel. Add to pan and cook until soft.
- Add rice, Italian herbs, thyme and salt and pepper and stir through.
- Add stock; cover and simmer for 20 mins.
- Add fresh parsley, lemon juice, zest and toasted pine nuts and cook for further 10 mins.
- Allow rice to rest for 5 mins before serving. Top with fresh herbs and more pine nuts.
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