Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, middle eastern mushroom rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Middle Eastern Mushroom Rice is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Middle Eastern Mushroom Rice is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have middle eastern mushroom rice using 25 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Middle Eastern Mushroom Rice:

1. Take Stock
2. Make ready 2 L water
3. Prepare 4 celery stalks, quartered (include leaves)
4. Take 4 carrots, halved by length and width
5. Get 4 large brown onions, halved
6. Make ready 8 garlic cloves, lightly bashed
7. Take 1 cinnamon stick
8. Take Bunch parsley
9. Prepare Rice
10. Prepare 3 cups golden sella basmati rice*
11. Make ready 1 tsp allspice
12. Prepare 2 tsp Hoyts mixed spice**
13. Get 2 tsp cumin
14. Prepare 2-4 tsp salt (I add 4, it depends on your salt preference)
15. Make ready 2 tsp powdered white pepper
16. Get 2 Tbs mild oil (rice bran, vegetable, etc)
17. Take 1 kg mushroom mince***
18. Take Drizzle of olive oil
19. Take Toasted garnish
20. Prepare 2 Tbs mild oil
21. Prepare 150 g pine nuts
22. Get 150 g sliced almonds
23. Get Fresh garnish
24. Take 50 g pistachios, crushed
25. Get 1/2 cup fresh red currents or pomegranate

Instructions to make Middle Eastern Mushroom Rice:

1. First make the stock by bringing to the boil all stock ingredients except parsley in a deep pot. Reduce heat, cover and allow to simmer for an hour.
2. Meanwhile wash and drain the rice in a bowl. Add the all spice, mixed spice, cumin, salt and white pepper and allow to sit and marinate while the stock is simmering.
3. Add parsley to the stock and simmer for another half hour. Once the stock is finish remove all the chunky stuff including cinnamon and bay leaves keep warm.
4. Heat 2 Tbs oil in a large, broad based pot on medium heat. Fry the mushrooms for 3-4 minutes or until just tender. Add the rice, stir in and toast with the mushrooms for another 2-3 minutes.
5. Pour half the stock into the rice, scrape down the sides so all rice is submerged. Cover and allow to simmer until 3/4 liquid has been absorbed. Add the rest of the stock, stir a little, cover and again, simmer until 3/4 is absorbed. Be gentle when stiring to avoid breaking the rice grains.
6. Turn the heat off and leave the lid on the pot, the rest of the liquid will absorb out passively and leaves you with a really smooth, moist rice.
7. Heat 2 Tbs oil in a frypan on low heat. Add the pine nuts and almonds and toast while stirring for 2 minutes or until they have just started to change colour. Remove from heat and from stove to avoid the nuts from burning. They will continue to toast in the hot oil.
8. Drizzle the rice with some olive oil and mix in.
9. Sprinkle the toasted nuts over the rice, and drizzle with the remaining oil in the frypan (very tasty nutty oil).
10. Garnish with crushed pistachios and red currants.

So that’s going to wrap this up with this exceptional food middle eastern mushroom rice recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!