Mediterranean Rice Pilaf with Dried Mushrooms
The perfect side dish: rice, mushrooms, onion, garlic, and orzo!
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.
