date: 2020-07-03T18:27:43.231Z image: https://img-global.cpcdn.com/recipes/298c8a6ecd61b946/751x532cq70/middle-eastern-mushroom-rice-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/298c8a6ecd61b946/751x532cq70/middle-eastern-mushroom-rice-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/298c8a6ecd61b946/751x532cq70/middle-eastern-mushroom-rice-recipe-main-photo.jpg author: Mathilda Mason ratingvalue: 4.2 reviewcount: 30381 recipeingredient: - " Stock" - "2 L water" - "4 celery stalks quartered include leaves" - "4 carrots halved by length and width" - "4 large brown onions halved" - "8 garlic cloves lightly bashed" - "1 cinnamon stick" - "Bunch parsley" - " Rice" - "3 cups golden sella basmati rice" - "1 tsp allspice" - "2 tsp Hoyts mixed spice" - "2 tsp cumin" - "2-4 tsp salt I add 4 it depends on your salt preference" - "2 tsp powdered white pepper" - "2 Tbs mild oil rice bran vegetable etc" - "1 kg mushroom mince" - " Drizzle of olive oil" - " Toasted garnish" - "2 Tbs mild oil" - "150 g pine nuts" - "150 g sliced almonds" - " Fresh garnish" - "50 g pistachios crushed" - "1/2 cup fresh red currents or pomegranate" recipeinstructions: - "First make the stock by bringing to the boil all stock ingredients except parsley in a deep pot. Reduce heat, cover and allow to simmer for an hour." - "Meanwhile wash and drain the rice in a bowl. Add the all spice, mixed spice, cumin, salt and white pepper and allow to sit and marinate while the stock is simmering." - "Add parsley to the stock and simmer for another half hour. Once the stock is finish remove all the chunky stuff including cinnamon and bay leaves keep warm." - "Heat 2 Tbs oil in a large, broad based pot on medium heat. Fry the mushrooms for 3-4 minutes or until just tender. Add the rice, stir in and toast with the mushrooms for another 2-3 minutes." - "Pour half the stock into the rice, scrape down the sides so all rice is submerged. Cover and allow to simmer until 3/4 liquid has been absorbed. Add the rest of the stock, stir a little, cover and again, simmer until 3/4 is absorbed. Be gentle when stiring to avoid breaking the rice grains." - "Turn the heat off and leave the lid on the pot, the rest of the liquid will absorb out passively and leaves you with a really smooth, moist rice." - "Heat 2 Tbs oil in a frypan on low heat. Add the pine nuts and almonds and toast while stirring for 2 minutes or until they have just started to change colour. Remove from heat and from stove to avoid the nuts from burning. They will continue to toast in the hot oil." - "Drizzle the rice with some olive oil and mix in." - "Sprinkle the toasted nuts over the rice, and drizzle with the remaining oil in the frypan (very tasty nutty oil)." - "Garnish with crushed pistachios and red currants." categories: - Recipe tags: - middle - eastern - mushroom katakunci: middle eastern mushroom nutrition: 300 calories recipecuisine: American preptime: "PT36M" cooktime: "PT31M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, middle eastern mushroom rice. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious. Middle Eastern Mushroom Rice is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes yummy. Middle Eastern Mushroom Rice is something which I've loved my whole life. They're fine and they look wonderful. Mushroom rice is made with seasoned fluffy rice, golden mushrooms, in one pot, easy. Meet your new favourite mushroom recipe! Rice infused with earthy mushroom flavour tossed through with caramelised mushrooms, this Mushroom Rice is worthy of being a meal. Raccolte di Annachiara Piffari. · Mujadarra is a famous middle eastern dish of lentils and rice with caramelized onions, and I love this served with Middle Eastern Tomato Salad! To get started with this particular recipe, we must prepare a few components. You can have middle eastern mushroom rice using 25 ingredients and 10 steps. Here is how you cook that. ##### The ingredients needed to make Middle Eastern Mushroom Rice: 1. Prepare Stock 1. Make ready 2 L water 1. Get 4 celery stalks, quartered (include leaves) 1. Get 4 carrots, halved by length and width 1. Prepare 4 large brown onions, halved 1. Make ready 8 garlic cloves, lightly bashed 1. Take 1 cinnamon stick 1. Make ready Bunch parsley 1. Prepare Rice 1. Take 3 cups golden sella basmati rice* 1. Prepare 1 tsp allspice 1. Take 2 tsp Hoyts mixed spice** 1. Prepare 2 tsp cumin 1. Take 2-4 tsp salt (I add 4, it depends on your salt preference) 1. Take 2 tsp powdered white pepper 1. Take 2 Tbs mild oil (rice bran, vegetable, etc) 1. Prepare 1 kg mushroom mince*** 1. Make ready Drizzle of olive oil 1. Get Toasted garnish 1. Prepare 2 Tbs mild oil 1. Make ready 150 g pine nuts 1. Get 150 g sliced almonds 1. Prepare Fresh garnish 1. Take 50 g pistachios, crushed 1. Prepare 1/2 cup fresh red currents or pomegranate Although a variety of mushrooms are available at grocery stores year-round, the mushroom season in Japan is still regaled as a highlight of fall. Middle Eastern Spiced Rice with Toasted Almonds. Here is my recipe for Basmati Rice. It is a great recipe that has been passed down among family and family friends. ##### Instructions to make Middle Eastern Mushroom Rice: 1. First make the stock by bringing to the boil all stock ingredients except parsley in a deep pot. Reduce heat, cover and allow to simmer for an hour. 1. Meanwhile wash and drain the rice in a bowl. Add the all spice, mixed spice, cumin, salt and white pepper and allow to sit and marinate while the stock is simmering. 1. Add parsley to the stock and simmer for another half hour. Once the stock is finish remove all the chunky stuff including cinnamon and bay leaves keep warm. 1. Heat 2 Tbs oil in a large, broad based pot on medium heat. Fry the mushrooms for 3-4 minutes or until just tender. Add the rice, stir in and toast with the mushrooms for another 2-3 minutes. 1. Pour half the stock into the rice, scrape down the sides so all rice is submerged. Cover and allow to simmer until 3/4 liquid has been absorbed. Add the rest of the stock, stir a little, cover and again, simmer until 3/4 is absorbed. Be gentle when stiring to avoid breaking the rice grains. 1. Turn the heat off and leave the lid on the pot, the rest of the liquid will absorb out passively and leaves you with a really smooth, moist rice. 1. Heat 2 Tbs oil in a frypan on low heat. Add the pine nuts and almonds and toast while stirring for 2 minutes or until they have just started to change colour. Remove from heat and from stove to avoid the nuts from burning. They will continue to toast in the hot oil. 1. Drizzle the rice with some olive oil and mix in. 1. Sprinkle the toasted nuts over the rice, and drizzle with the remaining oil in the frypan (very tasty nutty oil). 1. Garnish with crushed pistachios and red currants. Here is my recipe for Basmati Rice. It is a great recipe that has been passed down among family and family friends. Vegeta is a spice mix that is sold in middle eastern stores. I do not think it is sold at regular supermarkets. It's the 'secret' ingredient to this dish. So that's going to wrap this up with this special food middle eastern mushroom rice recipe. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!