A Winter’s Table Recipes
To get your mouth watering, here are Le Creuset’s festive recipes, meals and desserts, perfectly suitable for your winter table this year…
Wild Mushroom Pilaf
Pilaf is a delicious, aromatic Middle Eastern dish made with rice, broth, onions and spices – just right when cooked in a Le Creuset enamelled cast iron casserole. Pilaf is a great way to use up leftover vegetables, either cooked or raw, so experiment by adding your own ingredients to this recipe. It is a great winter warmer…
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
3 onions (about 400g), sliced
Drizzle of oil
2 tablespoons ground coriander, plus extra to serve
Half a cinnamon stick
4 large cloves garlic, roughly chopped
30g mixed wild mushrooms, soaked in 900ml of boiling water
400g mushrooms, roughly sliced
200g potatoes, cut into 1cm cubes
200g carrots or other root vegetables, cut into 1cm cubes
250g short grain brown rice
6 sprigs parsley, leaves picked, stalks finely sliced
150g almonds, dry roasted then roughly chopped
25g barberries or cranberries
6 mint leaves
Yoghurt and 1 lemon cut into wedges to serve (optional)
Preheat the oven to 160˚C/ Gas Mark 3
- Add a good drizzle of oil to your casserole, covering the base of the dish, then place over a medium-high heat. When hot add the onions and gently fry for 15-20 minutes or until they are soft, caramelised and sweet.
- Add the coriander, cinnamon, sliced mushrooms, a pinch of salt and dash more oil to the casserole. Then fry for a further 5-8 minutes over a medium-high heat, adjusting the heat so the dish doesn’t burn, until the mushrooms gain some colour.
- Next add the potatoes, carrots, garlic and rice. Season generously with salt and pepper then stir, coating each and every grain with oil, onion and spice. Pour the wild mushrooms and the flavoured water into the mixture, bring to the boil and reduce the heat. Taste and adjust the seasoning as required. Put the lid on and place in the oven for 45 minutes or until the water has just evaporated.
- Stir the parsley, half of the almonds and the barberries through the pilaf. Sprinkle the rest of the almonds on top. Serve with a spoon of yoghurt, dusted with coriander, torn mint leaves and a wedge of lemon.
- Don’t waste your time and money peeling your vegetables! The skin holds a lot of the flavour and nutrition.
- Make the most of parsley by using the stalks as well as the leaves! Once you have picked the leaves off of the stalks, line the stalks together in a bunch and finely slice them into 1-2mm pieces. They will disappear into the dish adding to the aroma!
For this recipe you will need: