|Preparation : 10 min||Resting : -|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 4 rates|
|Download the recipe :|
|Programmes :||accessories :|
|250||g basmati rice
|2||tbsp olive or sunflower oil
|1||cube chicken stock
|salt, pepper blend
|300||g girolle mushrooms, fresh or frozen|
|1||Carefully wash the girolle mushrooms, and if too large, cut in halves; set the|
mushrooms aside. Rinse the rice several times in cold water until the water is clear.
|2||Place the shallot, onion and garlic in the metal bowl; run the EXPERT programme|
20 seconds/speed 13 (without heating). Scrape down the wall of the bowl.
|3||Add the olive oil and run the EXPERT programme, 3 minutes/speed 3/120 °C.|
|4||Add the rice and run the EXPERT programme, 1 minute/speed 2A/110 °C.|
|5||Add the water, chicken stock cube, courgette, and season to taste. Run the|
EXPERT programme, 10 minutes/speed 2A/110 °C.
|6||Add the mushrooms and restart the programme 5 minutes/speed 2A/110°C.|
Check, and adjust the cooking time if necessary, as it may vary depending on the
brand of rice used. Serve the pilau rice piping hot, sprinkled with finely sliced*
Great flavor. Used shiitake mushrooms. I actually didn't add the zucchini in until just prior to serving, to maintain texture and appearance. Was a bit dissapointed the most of the rice at bottom of bowl didn't mix with the other ingredients and was just gluggly white rice- like risottos gone wrong. Will make again, but stop and manually stir a few times.
I used the grating disc rather than the slicing disc, as that was what had been used in the picture. The zucchini (cougette), did not look like the picture after cooking for 15mins. I omitted the mushroom but flavours were delicious.