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Moroccan · Salad

Slow-cooked Mushroom Grain Bowl with honey and apricot

The kind of Moroccan plate you make on repeat. honey and apricot, a proper roast, and a finish of fresh herbs.

4.9 from 2,030 cooks
Prep15 min
Cook25 min
Serves8
LevelMedium
Free to cook
Slow-cooked Mushroom Grain Bowl with honey and apricot
Method

How to cook it

Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the mixed mushrooms and roast until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the dried apricots and the rest of the honey and apricot flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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