Mushroom Almond Pilaf Pie

Mushroom and almond pilaf in Cavolo Vecchio leaves.jpg

Mushroom Almond Pilaf Pie, photo by CJ during a live tv show

‘The mushroom and pilaf pie I made on tv this morning really appeals to me.  The organic leaves of cavolo vecchio encase an aromatic mushroom and almond pilaf fortified with fresh turmeric and with those spices that bring back memories of the Middle East – cardamon, cloves and cinnamon.  The leaves crisp up and the rice remains so moist’

You will need:

1 tablespoon olive oil
1/2 teaspoon butter
1/4 teaspoon garlic powder
200g mushrooms, sliced
100g beetroot stems
100g swede [nevew in maltese], peeled and chopped
100g toasted flaked almonds
2 tablespoons olive oil
1 onion, sliced
1 teaspoon smoked paprika
1/2 teaspoon fresh turmeric, grated
1 teaspoon chopped fresh herbs
200g brown rice
1 all natural stock cube
1 tablespoon grated citrus zest
1 cinnamon stick
4 whole cloves
a pinch of freshly grated nutmeg
2 cardamon pods
salt and pepper to season

To make the pie:  10 large steamed leaves [kale or nettle or cavolo vecchio or chard]
1 tablespoon olive oil
1 egg, beaten
4 tablespoons hard grated goats cheese
springform cake tin of 18cm

Heat the oil and butter in a large pan, then fry the onion over low heat until it softens and becomes translucent. Add the spices and grated fresh turmeric. Then add the rice and stock cube and enough water according to the instructions of the pack you are using. Add the chopped swede. Bring to boil and reduce heat. Simmer uncovered until all the water is absorbed. In the meantime add the chopped beetroot stems and fresh herbs. Cook for 10 mins, then add the grated citrus zest, salt and pepper. Add the toasted almonds. Give it a good stir and remove from heat.

The rice can be served as it is and you can go on to make the pie.

pilaf rice.jpg

Aromatic mushroom almond pilaf with fresh turmeric, photo by CJ during a live tv show

Preheat the oven to 200C. Brush a springform tin with olive oil. Line it with the steamed leaves. Fill the cavity with the rice pilaf. Press down and fill it to the top. Cover the top with a layer of leaves and tuck the ends in. Bake for 25 minutes in a hot oven. Remove from the oven and allow to rest of 20 minutes before serving. This dish can also be served cold.

pilaff rice pie in cavolo nero.jpg

Baked mushroom almond pilaf baked in cavolo vecchio leaves, photo by CJ during a live tv show

This recipe is gluten free.

My vegetables come from Big Fresh and Barbuto [organic], Brown Rice by Flora and spices by Schwartz at PJ Sutters, natural stock cubes by Kallo and flaked almonds by Good Earth, olive oil by Costa d’Oro  Kitchenware by Tescoma, Tableware by Loft

Lea’s Good Food Everyday is available via Midsea Books</p

Advertisements

One thought on “Mushroom Almond Pilaf Pie

  1. Pingback: Boosting food with fresh turmeric | Good Food Everyday

From the heart of the Mediterranean.... Thank you !

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s