If you looking for a bowl of comfort, you’ve come to the right place. I am trying to stretch what I have in my refrigerator and cupboards so I have to avoid making too many trips to the shops. But mushroom is something that doesn’t last very long so I had to make use of them. What better than some Mushroom Pilaf Rice.
This dish is really easy to cook and only takes 35 minutes, depending on the rice you use. My family enjoyed it all on its own with some leftover spinach. When life gets better, which I am positive it will, then this dish can turn into a side dish. It tasted really delicious with a hint of Indian flavors.
You can use portabellini or button mushrooms in this dish. I had the white button mushrooms so I had to make do. How we take for granted that we can pop into the shops whenever we need something. Now I appreciate the art of menu planning and making do with what we have. I am also using this to teach my kids that can’t have everything they want whenever they want. This is teaching them discipline and making them appreciate food more.
I fried my mushrooms and garlic in some oil until nicely caramelized. I then melted some butter and fried my onion, added the rice and mushroom back to the pot and allowed it to cook in some vegetable stock. How much easier can it get. In just over 30 minutes we had a flavorsome Mushroom Pilaf Rice ready for lunch.
This dish is not overly spiced, I only added a little bit of chilli flakes to it. You can totally leave that out. I prefer using long grain rice for this dish because other rice can get a little mushy. It’s a great dish for kids too.
More Mushroom Recipes to try:
Mushroom Pilaf Rice
- 500 gram white button mushroom or portebellini sliced
- 1 cup long grain rice
- 2 tbsp vegetable oil
- 4 large cloves garlic minced
- 1 tspn fresh thyme leaves
- 1 tbsp butter
- 1 cinnamon stick
- 2 bay leaf
- 1 star aniseed
- 1/2 tspn chilli flakes
- 1/2 tspn turmeric
- 1 onion finely chopped
- 3 cups vegetable stock
- Heat oil on medium to high heat. Cook mushroom ,garlic and thyme until mushroom is caramelized and liquid has evaporated
- Remove mushroom and set aside. Heat 1 tablespoon butter. Add cinnamon stick, bay leaf and star aniseed and fry until fragrant. Add the onion and fry until translucent
- Add the turmeric and chilli flakes, half the mushroom and 1 cup of rice. Mix it all together and saute for a few seconds
- Pour in the vegetable stock and bring to the boil. Reduce a low temperature and simmer until the rice is cooked. You can add some water if your rice needs to cook further
- Season with salt and pepper. Go easy with the salt as the broth has salt. Add in the other half of the mushroom and garnish with more fresh thyme