Wild Mushroom Pilaff

A fragrant vegetarian rice dish using wild mushrooms, basmati rice, cashews, and aromatic whole Indian spices.

Vegetarian Gluten-Free Indian Rice Mushroom

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

69.1g

per serving

276.2 g total

Fat

15.6g

per serving

62.4 g total

Protein

9.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

tsp

Lemon Juice

to taste

GrainsCereals

300

Basmati Rice

washed well and soaked

Liquids

390

Water

NutsSeeds

tsp

piece

stick

piece

lightly crushed

piece

Black Peppercorns

piece

Green Cardamom Pods

lightly crushed

piece

Cloves

Cashew Nuts

raw whole

piece

Garlic

finely chopped

tsp

Salt

to taste

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Onion

roughly chopped

200

Wild Mushrooms

girolles, morels, ceps, or oyster mushrooms; cleaned

Method

Heat oil in a large wide saucepan and cook whole spices for 20 seconds.

Add onion and cashew nuts and fry for 5 minutes until soft and browning.

Add mushrooms, garlic, and salt, then sauté over high heat for 5 minutes.

Drain soaked rice and add to the pan with 390ml of water.

Bring to a boil, cover, and simmer on very low heat for 10 minutes.

Remove from heat and let excess moisture evaporate if rice is tender.

Gently stir in lemon juice and adjust seasoning with a fork.