If you're after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket
Ingredients
- 500ml vegetable stock
- 1 onion, sliced
- 300g mixed mushrooms, sliced
- 2 garlic cloves, crushed
- 200g mixed basmati rice and wild rice
- zest and juice 1 lemon
- small bunch snipped chives
- 6 tbsp light soft cheese with garlic and herbs
Method
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Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened – add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.