MUSHROOM AND LAVENDER RICE PILAF (VEGAN)

Mushroom and Lavender Rice Pilaf (Vegan) image

Provided by COOKGIRl

Categories Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

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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

Steps:

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.