Step-by-Step Guide to Prepare Bobby Flay Middle Eastern Mushroom Rice

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, middle eastern mushroom rice. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Middle Eastern Mushroom Rice is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Middle Eastern Mushroom Rice is something which I’ve loved my entire life.

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

The ingredients needed to make Middle Eastern Mushroom Rice:

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

Steps 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 for this special food middle eastern mushroom rice recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!