Mushroom Rice Pilaf

When there are mushrooms, garlic and thyme would not be far away - a classic culinary combination.  Fresh thyme is used liberally in this recipe to infuse the beautiful rice dish with their earthy, mild minty flavour.  The pilaf originates in the middle east, usually referring to a dish of grains cooked in broth.   Use a heavy base shallow casserole dish, perfect for frying the mushrooms, onions and spices, then letting the rice simmer in the vegetable stock until tender and fluffy.  Bring the pilaf to the table for people to admire and help themselves.

Serves 4

INGREDIENTS

• 1 cup basmati rice
• 350g / 12oz button mushrooms, sliced
• 2 tablespoons olive oil
• 2-3 garlic cloves, finely chopped
• 2 teaspoons fresh thyme leaves, plus extra for garnishing
• 1 tablespoon butter
• 1 cinnamon stick
• 1 star anise
• 2 bay leaves
• 1 small onion, finely chopped
• ½ teaspoon chilli flakes
• ½ teaspoon ground turmeric
• 3 cups vegetable stock 

METHOD

1. Heat oil in a heavy base shallow casserole dish over medium high heat.  Sauté mushrooms, garlic and thyme for a few minutes until the mushrooms start to caramelise but not completely cooked.  Remove and set aside.
2. Heat butter in the same pan over medium heat.  Add the cinnamon stick, star anise, bay leaves and fry for a minute or so until fragrant.
3. Add the onion and fry until softened.  Add the chilli flakes and turmeric.  Mix and sauté for 30 seconds.
4. Stir in the rice, followed by most of the mushrooms and the vegetable stock.  Bring to the boil.  Reduce heat to low and simmer for 8-10 minutes until most of the liquid has evaporated and the surface of the rice looking dry.
5. Place the remaining mushrooms on top of the rice.  Cover with a lid and simmer for another 8-10 minutes until the rice is tender with all the liquid absorbed.  Let the rice rest, covered, for 5 minutes.
6. Gently fluff up the rice with a fork.  Remove and discard the whole spices.  Garnish with more fresh thyme leaves.  Serve warm at the table.