£91.99
28cm Deep Saute Pan with lid
This high-quality, heavy duty large saute pan has deep sides, which is perfect for making casseroles on the hob or in the oven.
Mushroom and saffron pilaff
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Nutritional Info
Calories per serving
138KCal
Ingredients
- 1 small onion, finely chopped
- 1 celery stick, finely sliced
- 1 small yellow pepper, diced
- 200g chestnut mushrooms, sliced
- 1 garlic clove, crushed
- 100g (uncooked weight) brown basmati rice
- 600ml vegetable stock
- a pinch of saffron strands
- 1 tsp fresh thyme, chopped
- 100g frozen beans
Cooking Instructions
- In a preheated non-stick wok over a high heat, dry-fry 1 finely chopped small onion, 1 finely sliced celery stick, 1 diced small yalloe pepper, 200g sliced chestnut mushrooms and 1 crushed garlic clove for 4-5 minutes, stirring occasionally.
- Add 100g (uncooked weight) brown basmati rice, 600ml vegetable stock, a pinch of saffron strands and 1 tsp chopped fresh thyme.
- Stir well then simmer gently to allow the liquid to be absorbed. Just before serving, stir in 100g frozen beans. Allow them to heat through before serving with salad leaves.
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