SWEET SPICED MUSHROOM AND APRICOT PILAF
This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural "meatiness."
Provided by Yotam Ottolenghi
Categories dinner, grains and rice, vegetables, main course, side dish
Time 2h
Yield 4 main or 6 side servings
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
- Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
- Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
- Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
- Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.
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Naghma fatima
[email protected]This pilaf is a great dish to make for a special occasion.
Reabetswe Mafanya
[email protected]I love the combination of sweet and savory in this pilaf.
Thembakazi Zithumane
[email protected]This pilaf is a great dish to serve with grilled fish or chicken.
Ehsan khalil
[email protected]I made this pilaf in my rice cooker and it turned out perfect.
Yaman Bhattarai
[email protected]This pilaf is a great dish to serve with roasted vegetables.
Brenda Watts Davis
[email protected]I added some dried cranberries to this pilaf for a tart flavor. It was a great addition!
Kahniur akter Miraj Rare
[email protected]This pilaf is a great way to use up leftover chicken or lamb.
Sonu 2121
[email protected]I love the vibrant colors in this pilaf. It's a feast for the eyes as well as the taste buds.
Mr Sanders
[email protected]This pilaf is a great make-ahead dish. It's perfect for busy weeknights.
Marvin Kalule
[email protected]I made this pilaf for a potluck and it was a huge hit. Everyone loved it!
Kiara Aiawa
[email protected]This pilaf is a great way to get your kids to eat their vegetables.
Anisha Tharu
[email protected]I love the sweet and savory flavors in this pilaf. It's a perfect dish for a fall dinner.
HARÍS OFFicial
[email protected]This pilaf is so flavorful and easy to make. I'll definitely be making it again!
Alvi Matan shop
[email protected]I added some chopped walnuts to this pilaf for extra crunch. It was a great addition!
louise midkiff
[email protected]This pilaf is a great way to use up leftover rice. It's also a great dish to make for a potluck or party.
amanor teye
[email protected]I love the combination of apricots and mushrooms in this pilaf. It's a unique and delicious dish that I'll definitely be making again.
Luis Pantoja
[email protected]This was my first time making pilaf, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Srgaming Riyan
[email protected]I've made this pilaf several times now, and it's always a hit with my family and friends. The leftovers are just as good, if not better, the next day.
kekk gamer
[email protected]This pilaf is a delightful blend of flavors and textures. The sweetness of the apricots and the savory spice of the mushrooms complement each other perfectly. The rice is cooked to perfection, and the whole dish is incredibly flavorful.