Mushroom And Lavender Rice Pilaf (Vegan) Recipe

Name: Mushroom And Lavender Rice Pilaf (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground.
2
Warm the olive oil in a large skillet over medium heat.
3
Stir in the rice and shallots; saute for 5 minutes.
4
Add the mushrooms, sauteeing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate.
5
Stir in the salt, pepper and lavender mixture.
6
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.
7
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.
8
Stir in half of the green onions.
9
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.
10
Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Mushroom And Lavender Rice Pilaf (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Lavender Rice Pilaf (Vegan)

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