Vegetabowl Pilau Recipe | Abel & Cole

Vegetabowl Pilau

Cooking time
Serves4 people

Mushrooms sing with a dash of spice and some rice. A perfect meat-free main. If you don't have mushrooms, swap 'em for something else like red pepper ribbons, grated carrot, fennel slivers or cubes of celeriac...

14 ratings


  • A few glugs of olive oil
  • 1 small onion, finely chopped
  • Sea salt
  • 1 cinnamon stick
  • 4-5 cloves
  • ½ mug of white basmati rice (brown is lovely if you have a little longer for it to cook)
  • 1 mug of water
  • A punnet of mushrooms, thinly sliced
  • Freshly ground pepper
  • 3 garlic cloves, finely chopped
  • A pinch of chilli powder (or fresh red chilli)
  • ½ lemon
  • A handful of chopped walnuts (optional)
  • A large handful of parsley

Delicious served with a red lentil dal and a dollop of natural yogurt.

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1. Splash a glug of oil to a warm sauce pan. Add the onions and a pinch of salt. Cook till they start to soften.
2. Swirl in the cinnamon and cloves. Sizzle a mo. Fold in the uncooked rice. Let it toast for a moment. Then add the water.
3. Let it boil up. Pop a lid on. Reduce heat and simmer for 12 mins.
4. As it cooks, sizzle the mushrooms in a hot frying pan with some oil. Season well.
5. Once the mushrooms are golden, add the garlic. Sizzle till softened. Add chilli powder, lemon zest and a good squeeze of juice. Swirl in the walnuts. Let them toast a little.
6. When the rice is done, let it steam (lid on) for 5 mins longer. Fold it through the mushroom mix. Taste. Adjust seasoning.
7. Scatter parsley over. Serve.
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