Sweet spiced mushroom and rice pilaf
Vegan pilaf with mushrooms, dried apricots and spices
Servings: 4
Ingredients
- 1 -2 dried ancho chillies remove stems
- 30 grams dried porcini mushrooms
- 500 ml vegetable stock
- 500 grams oyster mushrooms use whole
- 500 grams large portobello mushrooms remove stems, break each mushroom into 6
- 1 large onion halved and sliced into 1/2 cm thick slices
- 10 garlic cloves peeled
- 3 cinnamon sticks
- 4 whole star anise
- 150 grams dried apricots quartered
- 150 ml olive oil
- 350 grams basmati rice washed and rinsed until water runs clear, drain
- 3 spring onions thinly sliced on an angle
- 5 grams parsley leaves picked
- salt and pepper
Instructions
- Preheat oven to 220 C fan
- Place the ancho chillies in a bowl and cover with boiling water. leave for 20 minutes to rehydrate. Drain and roughly chop.
- Place dried porcini mushrooms, vegetable stock, 350ml water, 1 1/4 teaspoons salt and a generous grinding of black pepper into a saucepan. Bring to a simmer on a medium heat. Set aside.
- Place portobello and oyster mushrooms, onion, garlic cloves, chopped chillies, whole spices, apricots, 120ml olive oil, 1 teaspoon salt and a good grind of pepper into a roasting tin. Stir everything together and bake for 40 minutes. Stir halfway. The mixture should be well browned by now.
- Remove from the oven in order to transfer half the mixture to a bowl. Now stir the drained rice into the roasting tin with the remaining mixture. Set aside.
- Bring the porcini mixture back to a simmer and pour it into the roasting tin, over the rice mixture. Do not stir. Cover well with foil and bake for 25 minutes. The rice should now be cooked through. Remove and allow to rest for 10 minutes. Then remove the foil and mix gently.
- Add the spring onions and the parsley and two tablespoons of oil to the reserved mushroom mixture. Stir to combine. Spoon it over the rice.