July 16, 2022 • Class: Whole Grain/Bulgur/Rice
That is an adaptation of a Turkish pilaf recipe through which contemporary dill is added to the rice and mushrooms. I didn’t have any so I substituted nutmeg, and added grated parmesan, in impact, touring from Turkey to Italy! I used Basmati rice, however after all any rice will work. The rice takes on the delicate mushroom taste, since no meat inventory is added to cook dinner the rice, solely the mushroom water. It’s pure consolation meals, and can be simple and quick to repair.
Mushroom Basmati rice pilaf
Joumana Accad
Mediterranean, Center Japanese
July 16, 2022
Entire Grain/Bulgur/Rice,
vegetarian, Basmati, mushrooms, rice pilaf,
4-6 servings
Prep Time: half-hour
Prepare dinner Time: half-hour
Elements
1 cup Basmati rice
1/2 lb. button mushrooms
4 cloves of garlic, peeled and mashed in a mortar with 1 teaspoon salt until pasty
3 Tbsp butter or olive oil
Spices: 1/4 tsp grated nutmeg, 1/2 tsp powdered oregano (optionally available) or cumin, pinch of black pepper, further salt to style
2 cups water or vegetable inventory to cook dinner the rice
Directions
- Slice the mushrooms (after cleansing them with a moist paper towel totally); in a quart saucepan, over medium warmth, soften the butter or oil and pan-fry the mushrooms till they soften and tackle a brown shade, about 10 minutes. Add the rice, and stir fry a couple of seconds. Add the spices, and the garlic and stir fry a couple of extra seconds.
- Pour the water or inventory, cowl the saucepan and let it simmer decreasing the warmth after the water boils, for about 20 minutes or till the rice puckers-up and small holes seem on the floor. Style a couple of grains and alter seasoning. Flip off the warmth, cowl the pan and let it sit for five minutes. Serve with grated parmesan cheese.
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