Mushroom and Lavender Rice Pilaf (Vegan)

Name: Mushroom and Lavender Rice Pilaf (Vegan)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon dried culinary lavender ('Provence' is preferred); 2 teaspoons mustard seeds (yellow or black mustard seeds not specified. I tried one teaspoon of each.); 1/2 teaspoon fennel seed; 2 tablespoons olive oil (I tested 1 tablespoon olive oil and 1 tablespoon coconut oil); 1/4 lb mushroom, diced small (one variety or a mixture of mushrooms); 1 cup jasmine rice (rinsed under cold water in a fine mesh strainer then set aside to drain) or 1 cup basmati rice (rinsed under cold water in a fine mesh strainer then set aside to drain); 1/2 cup shallot, peeled and diced; 1/4 lb mushroom, diced small (one variety or a mixture of mushrooms); 1/2 teaspoon sea salt, to taste; 1/4 teaspoon cracked black pepper; 2 cups vegetables broth (or chicken broth); 1/2 cup green onion; fresh cilantro, for garnish

Submitted by COOKGIRl

"This recipe uses either jasmine rice (original to recipe) or basmati rice. Adapted from 'The Lavender Cookbook'. If you are new to lavender and/or are a wee bit concerned about the amount in this recipe, start off by adding one half tablespoon (or less even) then you can always add more later."

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photo by Dr. Jenny

Ready In:: 35mins
Ingredients:: 13
Serves:: 4-6

ingredients

1 tablespoon dried culinary lavender ('Provence' is preferred)
2 teaspoons mustard seeds (yellow or black mustard seeds not specified. I tried one teaspoon of each.)
¹⁄₂ teaspoon fennel seed
2 tablespoons olive oil (I tested 1 tablespoon olive oil and 1 tablespoon coconut oil)
¹⁄₄ lb mushroom, diced small (one variety or a mixture of mushrooms)
1 cup jasmine rice (rinsed under cold water in a fine mesh strainer then set aside to drain) or 1 cup basmati rice (rinsed under cold water in a fine mesh strainer then set aside to drain)
¹⁄₂ cup shallot, peeled and diced
¹⁄₄ lb mushroom, diced small (one variety or a mixture of mushrooms)
¹⁄₂ teaspoon sea salt, to taste
¹⁄₄ teaspoon cracked black pepper
2 cups vegetables broth (or chicken broth)
¹⁄₂ cup green onion
fresh cilantro, for garnish

directions

Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground.
Warm the olive oil in a large skillet over medium heat.
Stir in the rice and shallots; saute for 5 minutes.
Add the mushrooms, sauteeing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate.
Stir in the salt, pepper and lavender mixture.
If using a rice cooker, transfer the rice mixture to the appliance. Stir in the broth. Cook for 30 minutes or until the rice is tender and the the liquid has completely absorbed.
If using the stove top, stir in the broth, cover the pot, bring to the boil, then reduce to simmer and cook for about 20 minutes or until the liquid has evaporated.
Stir in half of the green onions.
Transfer the cooked rice to a serving platter and garnish with the remaining green onions. If desired, you can garnish the top of the rice with fresh cilantro, too.
Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker.

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Reviews

Oh wow! I can't disagree with the other reviewers who thought this was fantastic. It was very aromatic and flavorful. We used shiitake mushrooms and split the timing of the spices per other reviews and this worked great. Served as a side to stuffed cabbage. Made for April 2013 Veggie Swap.

Dr. Jenny
The discription that comes to mind for this recipe is Magically Delicious. What a wonderful of great ingredients. I used Rita's suggestion for splitting the timing for the additions and it worked a charm. Really Great CG.

Annacia
I love rice then you go and add lavender and mushrooms oh yum! Interesting mix of spices. Next time making I would add half at cooking then add the other half just before serving. The spices was very fragrant when adding but was lost after cooking. Made for Veg tag Nov 2012. Thanks CG for the good eats!

Rita1652