Recipes

Wine and Dine

Avocado and Mushroom Pilaff Easy Vegan Cooking
Serves 4

• 340g/12oz/2 cups brown rice
• 1 large onion, chopped
• 1 clove garlic, finely chopped
• 115g/4oz/½ cup vegan margarine
• sea salt to taste
• freshly ground black pepper to taste
• 170g/6oz/3 cups mushrooms, sliced
• 6 large tomatoes, peeled and chopped
• 1 tsp dried oregano
• 2 avocados, peeled and diced
• 1 tbsp parsley, minced

1. Soak rice overnight or for several hours.
2. Melt half margarine in a saucepan and sauté onion and garlic until golden brown.
3. Drain rice and add it to saucepan, stirring well.
4. Add sea salt to taste and enough water to cover rice. Bring to boil, turn heat down to low and simmer until cooked.
5. Meanwhile, melt remainder of margarine in a frying pan and add mushrooms. Sauté for 2 or 3 minutes, then add tomatoes, oregano, sea salt and black pepper and cook for 3 or 4 minutes longer.
6. Stir avocados into tomato and mushroom mixture.
7. Arrange rice on a serving dish in a ring and fill centre with avocado mixture. Sprinkle parsley over top.