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 pilafJoumana Accad Mediterranean, Middle Eastern July 16, 2022 Whole Grain/Bulgur/Rice, rice pilaf, mushrooms, Basmati, vegetarian,
Prep Time: 30 minutes
Cook Time: 30 minutes
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
- 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.
- 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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