Whole mushroom pilaf with parma style ham and rocket

Whole mushroom pilaf with parma style ham and rocket

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  • 3 - 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 10 minutes
  • 20 minutes
  • Fairview Goats do Roam Rosé 2004


  • 400 g portabellini mushrooms
  • 1 onion, finely chopped
  • Olive oil
  • 1 1/2 cups basmati rice
  • 1 fat clove garlic, crushed
  • 3 cups vegetable or chicken stock
  • Salt and milled pepper
  • About 80g Parma-style ham
  • Handful of rocket leaves

Cooking Instructions

Quickly rinse the mushrooms, then brush off any bits of grit.
Soften the onion in about 2 tablespoons olive oil. Add the rice and stir around. Stir in the garlic. Pour in the stock and bring to a bubble.
Place the mushrooms on top, season and drizzle with olive oil. Place a round of oiled greaseproof paper on the mushrooms.
Cover with a tight-fittinglid, reduce the heat and simmer for 10 minutes.
Turn off the heat and leave the rice for another 5 minutes, by which time the rice should be cooked and the liquid absorbed.
Check seasoning and turn onto plates or into bowls.
Top with shreds of torn ham. Add a grinding of pepper and crown with a few rocket leaves. Drizzle with a little oil.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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