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All recipes are deliciously vegan.

Avocado & Mushroom Pilaf

gluten free
wheat free
quick meals, fast feeds
2 spoon difficulty rating

30-40 minutes, depending on whether pre-cooked rice used or made from scratch

Serves: 3-4

Avocado & Mushroom Pilaf

This is a simple and comforting dish. It could easily and quickly be made with pre-cooked brown rice - home-made or from a sachet.  Just ensure cold rice is well seasoned and thoroughly heated until very hot.


  • 1 tbsp oil
  • 1 large onion, chopped
  • 1 clove garlic, finely chopped
  • ¼ tsp allspice
  • 340g/12oz brown basmati or other long grain brown rice, washed and drained OR 3 x 250g pouches precooked rice
  • Hot water to cover the rice (from scratch version). If using pre-cooked, unseasoned rice, dissolve the stock into 2-3 tbsp hot water then mix well into the rice, distributing as evenly as possible
  • 1 vegan stock cube, eg Kallo or Green Oxo OR 1 tsp vegan bouillon powder (Marigold red or purple tub)
  • 2 tbsp olive oil
  • 175g/6oz mushrooms, sliced
  • 6 large tomatoes, peeled and chopped
  • 1 tsp dried oregano
  • 2 large ready-to-eat avocados, peeled, de-stoned and diced
  • 1 tbsp parsley, finely chopped
  • Freshly ground black pepper and salt to taste


1. Melt the oil in a saucepan. Sauté onion and garlic in it until golden brown. Stir in the allspice and mix in thoroughly. Add a splash of water if it starts to stick.  If cooking rice from scratch: add it to the pan, stirring well then enough water to cover with about half an inch above plus the stock cube or powder. Bring to boil, turn heat down to low and simmer until cooked - about 30 minutes.

2. If using pre-cooked rice, add it to the onion mixture, stir well to get rid of all the lumps and add the smaller quantity of stock and water.

3. Meanwhile, heat the olive oil in a frying pan and add the mushrooms. Sauté for 2 or 3 minutes, then add tomatoes, oregano, sea salt and black pepper and cook for 3 or 4 minutes longer.

4. When the rice is ready, stir avocado pieces into the tomato and mushroom mixture and heat through. Taste both parts of the dish, add black pepper to taste and salt if necessary.

5. Arrange rice on a serving dish in a ring and fill centre with avocado/tomato mixture. Sprinkle parsley over top and serve.

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