Chorizo and mushroom pilaf

Feed the family with this flavoursome nourishing chorizo and mushroom pilaf - quick and easy, but no lack of flavour for those pressed for time!

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Chorizo and mushroom pilaf
  • 1 1/2 cup white basmati rice
  • 20 gram butter
  • 1 onion, finely sliced
  • 1 finely chopped chorizo sausage
  • 20 gram mushrooms, chopped
  • 2 strips lemon or orange zest
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon sea salt flakes
  • 2 1/2 cup chicken stock or water
  • shredded green onion, to serve


Chorizo and mushroom pilaf
  • 1
    Rinse rice in sieve under cold water under water runs clear. Drain well.
  • 2
    In a large heavy- based saucepan, melt butter on medium. Saute onion 4-5 minutes until lightly golden and tender. Add chorizo and mushrooms and cook until tender. Stir in rice, zest, salt and paprika, cooking 1 minute.
  • 3
    Add stock or water and bring to simmer. Cover with a tightly fitting lid wrapped in a tea towel. Reduce heat to very low. Cook 12-15 minutes, until all liquid is absorbed and grains are tender.
  • 4
    Set aside covered 10 minutes. Fluff rice with a fork and garnish with shredded green onion to serve.

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