Creamy Mushroom and Herb Pilaf

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 1 HOUR +
DIFFICULTY:  EASY

INGREDIENTS

• 500ml basmati Rice (2 cups)
• 50ml butter
• 1 onion, quartered and thinly sliced
• 400g portabello or white mushrooms
• 2 cloves garlic, chopped
• 45ml chopped parsley
• 750ml vegetable broth (3 cups)
• 250ml cream (1 cup)
• 10ml salt
• 125ml chopped spring onions
• Grated Parmesan or shavings for serving

 DIRECTIONS

1. Place rice in a medium bowl and rinse in several changes of cold water.
2. When water runs clear, drain the rice in a sieve.
3. Place the butter in a medium sized pot.
4. Add onion and garlic and sauté for 3 to 4 minutes.
5. Add mushrooms and sauté for 5 to 6 minutes, until mushroom liquid is released and they are slightly browned.
6. Add the rice, sauté until rice is well coated with butter and grains begin to turn translucent.
7. Add the parsley, vegetable broth and cream and bring to the boil.
8. Close the lid and let simmer for 15 minutes.
9. Place the sealed pot in the Wonderbag on a mat or cloth and close.
10. Leave for 1 hour to cook.
11. The rice can be left for longer as it will not overcook.
12. Stir the chopped spring onions through the rice just before serving with parmesan cheese.