Sundays call for two things in my household: Laziness and a really good dinner. Not exactly two things that generally compliment each other. Most of the time I’ll forego a couple of sacred hours of laziness and knock together a good ole’ traditional British roast dinner, my love of food being greater than my love for being a couch potato. But today I just wasn’t feeling the gargantuan task of washing up after a full roast. No bueno. I had a think about the ingredients I had on hand and decided to make something a bit different to my usual fare of slow roasted pork and stuffing, or a crisp chicken with fluffy mash. This dish is my take on a mushroom pilaf – it’s more of a pilaf/risotto cross, served with charred green veg and oven roasted lamb loins. And it’s bloody delicious.
The joy of the mushroom pilaf is that it’s all done in one pot, and is definitely a dish you can leave to its own devices whilst it cooks; and bum around watching YouTube videos – or you know – doing something worthwhile if you’re that way inclined. Similarly to the first steps of making a risotto, I fried off a white Italian onion with 4 cloves of garlic until fragrant but not browned, then added the rice and cooked until the ends became translucent (a couple of minutes). Next up came half a packet of sliced chestnut mushrooms, a handful of chopped corriander and a sprinkle of cumin. For the liquid component, I added cold water, the juice of half of a lemon and a chicken stock cube. I brought the liquid to a boil, then reduced the heat to a simmer and popped the lid on top of the pan. You’ll know the dish is ready when the liquid you added has disappeared. I added about 20g of very sharp cheddar to add a non traditional creaminess to the pilaf, and by God I’m glad that I did! This was literal foodie heaven!
I topped the pilaf with some lamb loins I’d roasted in the oven – not strictly a weight loss compatible food – but in my defence I don’t eat the fat…and it’s Sunday…and oh who cares, lamb needs no defence! I also served the dinner with some asparagus and green beans that I’d fried off in a pan with a couple of sprays of fry light cooking spray. I normally over stir my veg because I’m impatient, but this time I left it to char grill a little, and it tasted wonderful.
There are so many advantages to this dish – I only have to wash one pan, it tastes delicious and I made enough to take leftovers for my lunch at work tomorrow. Hell yes!