The perfect side dish: rice, mushrooms, onion, garlic, and orzo!
Mediterranean Rice Pilaf with Dried Mushrooms: The Perfect Side Dish
The basis of this deliciously rewarding rice dish is rehydrated mushrooms, gently fried together with sweet onion, garlic, and sage. Mediterranean Rice Pilaf with Dried Mushrooms is another source of nostalgia for me; my father would often make this for our family, and I’ve carried on the tradition.
An Ancient Global Dish
Pilaf itself is an ancient dish, with versions of it all over the world. As such, there are almost endless variations on pilaf. Some variants use saffron for a wonderful yellow color, others add lentils, and most use broth instead of water.
My Mediterranean rice pilaf draws a yellow color from turmeric and chicken bullion. While other variants add nuts, I make mine with dried mushrooms. I find that they add a great texture and flavor to the overall dish
Delicious Dried Mushrooms
I bought this mushroom pack at Costco, and they’ve worked really well so far. This blend has Yellow Boletus, Portobello, Oyster, and Porcini mushrooms.
Dehydrated mushrooms are a fairly reliable way to have exotic mushrooms at any time or place. They’ve gone great in all sorts of meals, like chili, soups, and of course rice pilaf.
To rehydrate, place some dried mushrooms in a tupperware and cover in boiling water. Seal the tupperware and wait 30-45 minutes as they rehydrate. I used about 1 cup of dried mushrooms in and filled a quart sized tupperware with water. After rehydrating them, discard the water and rinse the mushrooms. Dried mushrooms often have some undesirable gritty particles that are best rinsed away.
Stove top alternative
For expediency, I use an electric pressure cooker for this recipe. You can also make this dish on the stove top like my father used to. When you get to the point of adding all the ingredients to the pressure cooker, instead add the remaining ingredients to the pan. Simmer covered on very low heat for 20 minutes. Do not stir the pot during this time or you’ll ruin the texture.
How to serve Mediterranean Rice Pilaf with Mushrooms
I use this recipe as typically as a side dish. Tonight I served it with a marinated chicken cutlet and a tomato-cucumber salad. If you want, you can also add meat directly into the pilaf. If you go this way, cube and sear the meat first, and then add to the pressure cooker before cooking. Searing helps lock in the flavor and partially cooks the chicken.
Let’s make some Mediterranean Rice Pilaf with Mushrooms
If using dried mushrooms, rehydrate in a covered dish with boiling hot water for 30-45 minutes. Rinse well after rehydrating.
Start by adding a couple tablespoons of olive oil to a pan on medium high heat. If you’re using sage leaves, add them to the pan once hot, and fry for around 1 minute. Remove them from the pan when crispy and set aside.
Add onions to the pan, salt, and fry for around 5 minutes, stirring occasionally. You’re looking for them to turn slightly translucent and gold tinged. Then add the mushrooms and a tablespoon of minced garlic. Fry for another four minutes, stirring occasionally.
Add a quarter cup of orzo to the pan and stir continuously for around 1 minute. You’re looking for the orzo to become golden.
Transfer the contents of the pan to your electric pressure cooker. Add the water, bullion, and turmeric. Pour in the rice, about half the oregano leaves, and some black pepper. Stir, and cook on low pressure for 13 minutes. Manually release the pressure after it’s finished.
Serve and enjoy 🙂
Recipe for Mediterranean Rice Pilaf with Dried Mushrooms
Mediterranean Rice Pilaf with Dried Mushrooms
Equipment
- 1 Frying Pan
- 1 electric pressure cooker preferred but optional
Ingredients
- 1 Cup Basmati Rice
- 1 Cup Dried Mushrooms or 1.5 cup fresh sliced
- 2 Cups Water
- 1 tsp Tumeric
- 2 tsp Chicken Bullion Use vegetable bullion if going vegetarian
- 1 onion
- 12 sage leaves give or take, and optional
- 4 stalks oregano Strip the leaves from the stalks
- ¼ Cup Orzo or broken vermicelli, or pine nuts
- Salt and pepper to taste
Instructions
- If using dried mushrooms, rehydrate in a covered dish with boiling hot water for 30-45 minutes. Rinse well after rehydrating.
- Start by adding a couple tablespoons of olive oil to a pan on medium high heat. If you’re using sage leaves, add them to the pan once hot, and fry for around 1 minute. Remove them from the pan when crispy and set aside.
- Add onions to the pan, salt, and fry for around 5 minutes, stirring occasionally. You’re looking for them to turn slightly translucent and gold tinged. Then add the mushrooms and a tablespoon of minced garlic. Fry for another four minutes, stirring occasionally.
- Add a quarter cup of orzo to the pan and stir continuously for around 1 minute. You’re looking for the orzo to become golden.
- Transfer the contents of the pan to your electric pressure cooker. Add the water, bullion, and turmeric. Pour in the rice, about half the oregano leaves, and some black pepper. Stir, and cook on low pressure for 13 minutes. Manually release the pressure after it's finished.
