Middle Eastern Mushroom Rice. 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.

My Middle Eastern cookbook shelf, in particular, is a little thin. I say "to my delight" because, believe me, I welcome any excuse to buy new cookbooks. Try our recipe for Japanese mushroom rice (kinoko gohan or kinokono no takikomi gohan), a seasonal autumn side dish of steamed rice. You can cook Middle Eastern Mushroom Rice using 25 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Middle Eastern Mushroom Rice

You need of Stock.
It's 2 L of water.
It's 4 of celery stalks, quartered (include leaves).
It's 4 of carrots, halved by length and width.
It's 4 of large brown onions, halved.
You need 8 of garlic cloves, lightly bashed.
It's 1 of cinnamon stick.
It's Bunch of parsley.
It's of Rice.
You need 3 cups of golden sella basmati rice*.
Prepare 1 tsp of allspice.
Prepare 2 tsp of Hoyts mixed spice**.
You need 2 tsp of cumin.
You need 2-4 tsp of salt (I add 4, it depends on your salt preference).
It's 2 tsp of powdered white pepper.
You need 2 Tbs of mild oil (rice bran, vegetable, etc).
It's 1 kg of mushroom mince***.
Prepare of Drizzle of olive oil.
You need of Toasted garnish.
Prepare 2 Tbs of mild oil.
You need 150 g of pine nuts.
Prepare 150 g of sliced almonds.
It's of Fresh garnish.
You need 50 g of pistachios, crushed.
It's 1/2 cup of 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.

Middle Eastern Mushroom Rice step by step

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..

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. Love this recipe for Baked Mushroom Rice- simply baked in the oven with the unique flavor of sherry. Sherry is what gives this baked mushroom rice its unique and delicious flavor.