Ingredients

• Ingredients 25 g (about 2 Tbsp) Flora Freedom (or your favorite vegan butter) 1 tbsp oil 1 onion, chopped 1 clove garlic, crushed 2 cm (.75 inch) piece fresh root ginger, grated 1 tsp ready crushed chilli (optional) 1/2 tsp fresh turmeric 200 g (1 heaping cup) easy cook brown rice 125 g (1 2/3 cups) button mushrooms, halved 425 ml (14 oz.) vegetable stock 50 g (1.8 oz.) pine nuts, toasted bunch coriander (cilantro) (31 g pack), chopped salt and black pepper

Preparation

• Method Heat Flora Freedom and oil in a large pan and fry the onion until soft, but not browned. Stir in the garlic, ginger, chilli (if using), rice, turmeric and cook gently while stirring for 2-3 minutes. Add mushrooms then pour in the vegetable stock and bring to the boil. Cover and cook over a gentle heat for about 25 minutes, or until the rice is tender and the liquid has been absorbed. Stir the pine nuts and coriander through the rice and continue to cook for a further 3-4 minutes. Season to taste and serve immediately.