Brown rice pilaf recipe
Ingredients
1tbsp olive oil
1 onion, peeled and diced
1 stick celery, diced
200g (7oz) chestnut mushrooms, diced
225g (7½oz) brown rice
600ml (1 pint) vegetable stock
75g (3oz) hazelnuts, toasted and chopped
salt
pepper
Heat the olive oil in a pan and sauté the onion, celery and mushrooms for 4-5 minutes before stirring in the rice. Pour in the stock, bring to the boil, and then simmer for 25 minutes, until the rice is tender. Stir in the toasted and chopped hazelnuts, season and serve with rice or chicken.
