Mushroom and Cashew Pilaf

A great vegetarian dinner the family will love.

  • SERVES 4
  • COOK TIME 25mins


1 brown onion, finely chopped
1 tsp ground cumin
Olive oil spray*
400g button mushrooms, thinly sliced
2 cups long grain basmati rice, rinsed*
2 cups reduced salt vegetable stock*
2 cups water
6 sprigs fresh thyme
1/2 cup raisins or sultanas
1 lemon, rind finely grated, juiced
50g baby spinach leaves
1 cup plain, unsalted roasted cashews*
Cracked black pepper, to season


1. Heat a medium heavy-based saucepan over medium-low heat. Add the onion and cumin, spray lightly with oil and cook, stirring for 5 minutes or until soft. Increase heat to medium, add the mushrooms, spray lightly with oil again and cook for a further 5 minutes or until mushrooms are tender.

2. Add the rice and stir to coat in the mushrooms. Pour over the stock and water, add the thyme and bring to the boil. Reduce heat to low, cover and simmer, without lifting the lid for 12 minutes.

3. Remove from the heat, add the raisins or sultanas, lemon rind and juice and stir with a fork to distribute. Cover and allow to stand 5 minutes. Stir through the spinach and cashews, season with black pepper and serve.