MUSHROOM AND LAVENDER RICE PILAF (VEGAN)

Mushroom and Lavender Rice Pilaf (Vegan) image

This recipe uses either jasmine rice (original to recipe) or basmati rice. Adapted from 'The Lavender Cookbook'. If you are new to lavender and/or are a wee bit concerned about the amount in this recipe, start off by adding one half tablespoon (or less even) then you can always add more later.

Provided by COOKGIRl

Categories Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

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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

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.

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Sylvia Reynolds

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This recipe was easy to follow and the pilaf turned out great! I used fresh lavender from my garden and it added a lovely floral flavor. The mushrooms were also very flavorful. I served this with grilled chicken and it was a hit with my family.

Kaelist

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This pilaf was a bit too dry for my taste. I think it needed more liquid, maybe some broth or white wine.

Zangi King

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I made this recipe for my family and they loved it! The mushroom and lavender flavors were a unique combination that really worked. I will definitely be making this again.

Jasim Ahmed

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This dish was a bit bland for my taste. I think it needed more seasoning. The lavender flavor was also a bit too subtle for me.

Remon saha

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I'm not a big fan of mushrooms, but I really enjoyed this pilaf. The lavender flavor was subtle and delicate, and it really complemented the mushrooms. I will definitely be making this again.

Antony Ndhlovu

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This recipe was a bit too complicated for my taste. I prefer simpler dishes that don't require a lot of ingredients or steps.

Jose_drippy x

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I made this recipe for a dinner party and it was a big hit! Everyone loved the unique flavor of the mushroom and lavender. I will definitely be making this again.

Mikaila Varghese

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This pilaf was a bit too dry for my taste. I think it needed more liquid, maybe some broth or white wine. The lavender flavor was also a bit too strong for me.

Jay yadav

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I'm always looking for new and interesting side dishes, and this one definitely fits the bill. The mushroom and lavender flavors are a unique combination that really works. I'll definitely be making this again.

Mason Brian

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Fahim 100k

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I followed the recipe exactly, but my pilaf turned out a bit mushy. I think I might have added too much water. Next time, I'll be sure to measure the water more carefully.

Sanan CH

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This dish was a bit too bland for my taste. I think it needed more salt and pepper. The lavender flavor was also a bit too subtle for me.

surafel solomon

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I'm not a big fan of lavender, but I was intrigued by this recipe. I'm glad I tried it because it was really good! The lavender flavor was not overpowering at all. It was just a hint of floral flavor that complemented the mushrooms and rice perfectly

Michael Adu

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This rice pilaf was a delicious and easy-to-make side dish. I used dried lavender buds, and the flavor was subtle and delicate. The mushrooms added a nice savory flavor. I will definitely be making this again.

Samantha Blom

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I was pleasantly surprised by how well the mushroom and lavender flavors complemented each other. The pilaf was flavorful without being overpowering. I especially enjoyed the crispy shallots on top.

William Haddox

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This mushroom and lavender rice pilaf was a real treat! The flavors were incredibly unique and well-balanced. The mushrooms added a savory earthiness, while the lavender brought a subtle floral note. The rice was cooked perfectly and had a wonderful

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