SWEET SPICED MUSHROOM AND APRICOT PILAF
This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural "meatiness."
Provided by Yotam Ottolenghi
Categories dinner, grains and rice, vegetables, main course, side dish
Time 2h
Yield 4 main or 6 side servings
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
- Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
- Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
- Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
- Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Miuth Pc
[email protected]This pilaf is so easy to make, and it's always a hit with my family. I love the combination of mushrooms and apricots.
Wekomba Abel
[email protected]I've made this pilaf several times now, and it's always a hit with my guests. It's a great dish to serve at potlucks or parties.
Ambitious Orobosa
[email protected]This pilaf is a great way to use up leftover rice. I often make a big batch of rice on the weekend and then use it to make pilaf during the week.
Okpako Gregory
[email protected]I'm not a huge fan of apricots, but I really enjoyed this pilaf. The mushrooms and spices really helped to balance out the sweetness.
Md Obaid
[email protected]This pilaf is a great make-ahead dish. I often make it on the weekend and then reheat it during the week for lunch.
irugoo company
[email protected]I've made this pilaf several times now, and it's always a hit with my family. It's a great way to get them to eat their vegetables.
Si Fat
[email protected]This pilaf is so easy to make, and it's always a hit with my guests. I love the combination of mushrooms and apricots.
Alan Calvillo
[email protected]I'm always looking for new pilaf recipes, and this one didn't disappoint. The addition of apricots was a nice touch.
Yvette Valentine
[email protected]This dish was a great way to use up some leftover mushrooms. I'll definitely be making it again.
Aman Ullah
[email protected]The pilaf was a little dry. I think I'll add some more broth next time.
Steven Stampley
[email protected]I found this dish to be a bit bland. I think it could have used more spices.
AG Cricket
[email protected]This pilaf was a little too sweet for my taste. I think I'll try it again with less apricots next time.
_.Kaitlynsimmons._
[email protected]I'm not a big fan of mushrooms, but I loved this dish! The apricots and spices really helped to balance out the flavor.
skmigan Q
[email protected]This pilaf is a great way to use up leftover rice. I added some chopped nuts and dried cherries for extra flavor.
Saifullah Badru
[email protected]I followed the recipe exactly and it turned out perfectly. The pilaf was fluffy and flavorful, and the apricots added a nice sweetness.
Allan jose
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The flavors are incredible and it's so easy to make.
Syed Tuceeph shah
[email protected]This pilaf was a hit with my family! The mushrooms and apricots added a unique and delicious flavor.