Mushroom Basmati rice pilaf

July 16, 2022  •  Category:

This is an adaptation of a Turkish pilaf recipe in which fresh dill is added to the rice and mushrooms. I did not have any so I substituted nutmeg, and added grated parmesan, in effect, traveling from Turkey to Italy! I used Basmati rice, but of course any rice will work. The rice takes on the subtle mushroom flavor, since no meat stock is added to cook the rice, only the mushroom water. It is pure comfort food, and is also easy and fast to fix.


 

 

Mushroom Basmati rice pilaf

Joumana Accad Mediterranean, Middle Eastern July 16, 2022 Whole Grain/Bulgur/Rice, Basmati, mushrooms, rice pilaf, vegetarian,

4-6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

1 cup Basmati rice

1/2 lb. button mushrooms

4 cloves of garlic, peeled and mashed in a mortar with 1 teaspoon salt till pasty

3 Tbsp butter or olive oil

Spices: 1/4 tsp grated nutmeg, 1/2 tsp powdered oregano (optional) or cumin, pinch of black pepper, additional salt to taste

2 cups water or vegetable stock to cook the rice

 

Instructions

  1. Slice the mushrooms (after cleaning them with a wet paper towel thoroughly); in a quart saucepan, over medium heat, melt the butter or oil and pan-fry the mushrooms until they soften and take on a brown color, about 10 minutes. Add the rice, and stir fry a few seconds. Add the spices, and the garlic and stir fry a few more seconds.
  2. Pour the water or stock, cover the saucepan and let it simmer reducing the heat after the water boils, for about 20 minutes or until the rice puckers-up and small holes appear on the surface. Taste a few grains and adjust seasoning. Turn off the heat, cover the pan and let it sit for 5 minutes. Serve with grated parmesan cheese.


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Comments

3 Comments  •  Comments Feed

  1. Sonia says:

    If it’s not Lebanese why you’re using the test of Beirut?

  2. Doc says:

    I have found that dry frying the mushrooms before adding them to the fat makes for a stronger mushroom flavor. Slicing them to about3/16″ (~5 mm) before frying is about right. I think the extra richness is associated with getting the Maillard reactions to magnify the flavor with additional browning and the result is a bunch of fat-soluble flavorants in the final dish. You can also chop the mushrooms before they get added if you want smaller pieces.

    Doc

    • Joumana Accad says:

      @Doc As always, STELLAR advice!!! Thank you so much and I will do that next time! (I was in a hurry). I always thought that if I added the dry variety, that would make it more flavorful. Here you are showing me I can forego buying the expensive dry ones! 🙂

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