Mushroom pilaf

mushroom pilaf

mushroom pilaf

Zhoosh up your meat-free Mondays with this mushroom pilaf!

  • 45 mins
  • 4
  • Easy


  • 30ml butter
  • 30ml olive or avocado oil
  • 1 onion, cut into thick slices
  • 250ml Spekko India Gate Basmati Rice
  • 500ml warm chicken stock
  • 200g brown mushrooms, sliced
  • 300g exotic mushrooms (like enoki, shimeji and king oyster)
  • large handful mixed herbs (like parsley, thyme and chives), chopped


  1. Melt the butter and half the oil on low and sauté the onion. Season. Add the rice and fry for 2 minutes.
  2. Add the stock and bring to boil. Reduce the heat and simmer, covered, for 20-30 minutes until the rice is soft. Set aside to cool slightly.
  3. Heat the remaining oil on high and fry the mushrooms in batches until golden. Season. Mix through the rice and herbs.

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.