I’m big on cooking and one thing’s for sure as a home cook: Spices are everything! They bring flavour to any dish. You can use the same ingredients and simply swap the spices, which will change the flavour profile entirely! But it’s also easy to get bored of your own flavours, so every now and then it’s nice to mix things up.
Schwartz Crushed Chilli
I Love Foodies was recently gifted with the Schwartz Crushed Chilli*, and I was the lucky one to give it a bash. My husband is big on chilli, though I’m still training my tastebuds to get used to it. Slow and steady wins the race though, and I can already tolerate much more heat than a couple of years ago. This certainly leaves me to be much more adventurous with chilli in the kitchen.
*Schwartz have sent me the Crushed Chilli for review, but all views are my own.
Lentil & Mushroom Pilaf
One of my favourite go-to dishes is my lentil and mushroom pilaf. I never usually add chilli to this dish – and it’s a staple in my kitchen – but was tempted to try it after receiving the crushed chilli. And, oh boy, it did not disappoint. Obviously I’ll now have to add chilli every time I make it! The spices make the difference!
You’ll find the lentil and mushroom pilaf recipe below. All in one pot. Quick and easy. Serves 4. You can easily add chicken if you’re not going for the plant-based/vegan options.
Lentil & Mushroom Pilaf Recipe (Gluten-Free, Vegan)
This recipe is gluten-free and vegan. You can add chicken if you’re not going for the plant-based vegan option. Serves 3-4.
- 300g dry brown rice
- 300g mushrooms
- 2 medium-sized onions
- 200g baby spinach
- 1 can green lentils
- 2 tsp olive oil
- 2 garlic cloves or 2 tsp frozen garlic
- 1 lemon & lemon zest
- 1 tbsp tomato paste
- 2x stock (Kallo – mushroom & tomato) – 750ml water
- 200ml white wine
- 2 tsp liquid aminos (optional)
- 2 tsp crushed chilli
- 3 cloves
- 2 bay leaves
- salt & pepper
- 1/8 tsp nutmeg
- 1/4 tsp paprika
- 1 tsp onion granules
- Add olive oil to a medium-sized pot and fry onions for 2 minutes.
- Then add garlic, bay leaves, cloves, chilli and fry for further 2 minutes.
- Add tomato paste and stir for 1 minute.
- Add the mushrooms and fry them for about 2 minutes – 4 minutes. Keep stirring.
- Add spices – salt, pepper, onions granules, nutmeg, paprika.
- Mix around and cook for a further 2 minutes.
- Add wine, bring to boil and let it cook out for about 5 minutes. It’s all about building flavours slowly ☺
- Once the wine has cooked out a little, add your rice, stock and liquid aminos. Bring to boil and give it a good stir. Cover and turn down to low-medium heat and let it simmer away for 20 minutes.
- Add the lentils and give it a good stir and cook for another 5-8 minutes.
- Once it’s reduced, add the baby spinach and cover for 2 minutes. Stir in baby spinach, keeping its vibrant green colour.
- Add in the lemon zest and lemon juice, give it a good mix and serve. Add more crushed chilli for preferred heat.
- Bon appetit!
All I Love Foodies Original Recipes in the UK are created by Kassandra Bruni. Keen to check out some of our other recipes? We just completed a series of Sous Chef recipes and last year we partnered with Buy Whole Foods Online for healthy and delicious treats! Check out our full Recipes Archive.