Wild Mushroom Pilaff
Prepare yourself for a flavor-packed culinary adventure with this aromatic mushroom and cashew pilaf recipe. Dive into a fragrant world of whole spices, tender wild mushrooms, and crunchy cashew nuts, all nestled in a bed of fluffy basmati rice. Each bite promises a medley of textures and tastes that will transport your taste buds to a realm of savory bliss. With its warm, earthy notes and a touch of citrus brightness from lemon juice, this dish is a delightful symphony of flavors that will enchant your palate. An easy-to-follow recipe that yields a satisfyingly hearty meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 3 tbsp vegetable oil
- 1 tsp cumin
- 2 bay leaves
- 1 large piece cinnamon
- 2 black cardamom
- 6 black peppercorns
- 6 green cardamom
- 4 cloves
- 1 small onion
- large handful raw cashew
- 200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms
- 2 garlic
- , to taste salt
- 300g/10½oz basmati rice
- 390ml/13¾fl oz water
- 1 tsp lemon juice
Instructions
- Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges.
- Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes.
- After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork.
Cook Time
1H
Prep Time
PT1H
Yield
4-6
Comments
No comments found.