Monday, January 24, 2011

0 Recipe #236: Mushroom Rice Pilaf with Fresh Herbs

Pin It

Mushroom rice pilaf is the perfect side dish to accompany fish, chicken, beef, or lamb. If you've ever had Near East Wild Mushroom & Herb Rice Pilaf, this dish tastes somewhat similar, but it's much more vibrant, since it's made with fresh herbs, shallots, onions, & garlic. :) Plus, it has sherry in it, which enhances the flavor of this dish even more. The boxed stuff is decent, but why use a mix when the fresh stuff tastes so much better?! :-D

Mushroom Rice Pilaf with Fresh Herbs

1/2 Tbsp. extra virgin olive oil
1 c. yellow (or red) onion, peeled & finely diced (1/2 large onion)
1/2 c. shallots
1 Tbsp. garlic, peeled & finely minced (about 2 large cloves)
1 large, fresh bay leaf
1 c. long-grain, brown basmati rice
1/2 c. dry, uncooked orzo pasta
1/2 c. sherry (or dry vermouth, if unavailable)
1/2 c. dried, sliced shiitake mushrooms, broken into 1/4" thick pieces
2 Tbsp. fresh, Italian flat-leaf parsley, roughly chopped (for garnish)
1 Tbsp. fresh thyme leaves, densely packed
1 Tbsp. fresh rosemary leaves, very finely minced & densely packed
1 Tbsp. fresh marjoram leaves, very finely minced & densely packed
1/2 Tbsp. fresh oregano leaves, very finely minced & densely packed
1 tsp. fresh tarragon leaves, very finely minced & densely packed
4 c. water (or for even more flavor, use low-sodium chicken or vegetable stock)
1 tsp. unsalted butter (optional)
1/8 tsp. ground turmeric
1 - 1 1/2 tsp. salt, or to taste
1/2 - 3/4 tsp. ground black pepper, or to taste
1 Tbsp. freshly squeezed lemon juice, or to taste
2 Tbsp. fresh basil, julienned (between 1 tsp - 1/2 Tbsp. per person) (for garnish)

Directions: In a large (12-13"), nonstick sauté pan, sauté onions, shallots, garlic, & bay leaf in olive oil on low heat until translucent but not browned, about 3 minutes. Stir frequently. Season with a small pinch of salt to help evaporate moisture faster, sprinkling from high above to ensure a more even distribution. (Don't add all of it into the pan now; you'll be using the remainder of the salt later on in the cooking process.) Turn up heat to medium, & mix in dry, uncooked rice & orzo, stirring continually for about 1-2 minutes. Watch pan carefully so rice & orzo mixture doesn't brown or burn. (This step is particularly important, as it cooks off the starchy coating of the rice & orzo & prevents the grains from getting sticky and mushy when the liquid ingredients are added. The rice & orzo mixture should be slightly crispy, but not browned.) Deglaze with sherry, stirring constantly, adding a 1/4 c. at a time, until liquid is absorbed. While sherry is reducing, add dried mushrooms & all fresh herbs minus the fresh basil, (which will be used later for garnish). After sherry has mostly evaporated, use a liquid measuring cup to incorporate water or stock, adding only one cup at a time, stirring constantly. Allow each cup to be absorbed before adding the next. Each addition should be only just enough to cover the rice & orzo mixture. Next add butter (if using), & season with turmeric, black pepper, & remaining salt. Reduce heat to low again & simmer, uncovered, until rice & orzo are al dente, about 20-25 minutes. Test to see if it's ready by pinching a rice grain; if only 2 or less beads remain, the rice is done. Rice should be creamy but still firm. (Most of the water should be absorbed by this point.) When ready, remove from heat & let rest for 5-10 minutes. Then stir in lemon juice, mixing thoroughly to evenly distribute ingredients. Fluff pilaf lightly with fork before serving & garnish each portion with fresh basil. Serve immediately.

Yield: 4-6 servings.

No comments:

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...