Mushrooms are layered with fragrant spices, then cooked with rice and served with a vibrant coriander chutney for a meat-free main that packs a punch. Use leftover chutney as a dressing for roasted vegetables.
Marks & Spencer
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1HR 20MIN
Total time
Ingredients
Servings
4
4
M&S British portobello mushrooms
300 g
M&S basmati rice
50 g
M&S Remarksable Value unsalted British butter
1
onion, thinly sliced
2 tsp
ground cumin
2 tsp
ground turmeric
2
bay leaves
6
cardamom pods, roughly smashed
1
cinnamon stick
850 ml
M&S vegetable stock
For the chutney
1 bunch
coriander
1
small green chilli, finely chopped
50 g
M&S salted peanuts
1
M&S Remarksable Value lemon, juice only
juice only
80 ml
M&S cold pressed rapeseed oil
1/2
red onion, finely chopped
For the quick pickled onions
1
red onion, thinly sliced
1
M&S Remarksable Value lemon, juice only
Nutrition per serving
Calories
687kcal
Fat
36.8 g
Saturates
8.8 g
Sugars
11.5 g
Salt
861.2 mg
