Rice with mushrooms and turmeric

0 0
Rice with mushrooms and turmeric

Share it on your social network:

Or you can just copy and share this url

Ingredients

400 gr. long grain rice
1 large dry onion finely diced
1 garlic clove finely chopped
200 gr. white mushrooms sliced or a variety of dehydrated wild mushrooms
50 gr. pine nuts roasted in a non-stick pan for 1-2 minutes
2 tsp. turmeric
80 ml olive oil
1 glass of moschofilero white wine or assyrtiko white wine
1 tsp. Ginger grated or powdered
salt
Freshly ground pepper
  • Medium

Ingredients

Directions

Share

Rice with mushrooms and turmeric

A pilaf for strengthening us

Because lately I got tired of meat I made a really “invigorating” food for our body. So I used ginger, mushrooms and turmeric. Each one has its own contribution as an antioxidant or vitamin provider. Today I will tell you a little more about turmeric that comes from Asia and in Greece this spice is known as yellow root or turmeric. What is certain is that you need to include it in your diet.

It gives a nice colour and a special taste. Recent research has shown that it is a powerful antioxidant that fights free radicals, is anti-inflammatory with properties similar to cortisone and is highly recommended for people with rheumatoid arthritis or joint pain. Turmeric helps digestion and the cardiovascular system. It is also recommended for diabetics.

Mushrooms also give plenty of vitamin D to our body.

So because I felt tired I made this pilaf that I think you will like.

If you want you can sprinkle the pilaf with grated cheese, but I avoided it.

My recipe is yours.

Rice with mushrooms and turmeric

Steps

1
Done

In a non-stick pan without putting any olive oil, we roast the pine nuts.

2
Done
15 minutes

In a large bowl, we pour the rice and enough water to cover the rice and let it soak for 15 minutes.

3
Done

We pour the rice into a colander, rinse it and drain it.

4
Done

This is one of the secrets of the success of rice because it boils more easily and most importantly does not lose its shape in other words it doesn't clump.

5
Done

At the same time, we put the mushrooms in a deep pan and sauté them in olive oil until they turn brown and then we add the wine.

6
Done
30 minutes or a little more

If we want, we use dehydrated wild mushrooms that we leave in the water for 30 minutes or a little more and we strain them keeping their broth. We saute them in olive oil and lastly add wine.

7
Done
2-3 minutes

In a wide pot, we heat half the olive oil over medium heat and sauté the onion for 2-3 minutes, until it softens.

8
Done
3-4 minutes

We add the garlic, turmeric, salt, pepper and rice and continue sautéing for another 3-4 minutes, stirring with a wooden spoon.

9
Done
2-3 minutes

We pour 700 ml of water or the mushroom broth and the mushrooms into the wide pot and cook for 2-3 minutes, until the liquids start to boil.

10
Done
12 - 14 minutes

We lower the heat, cover with a lid and cook for 12 - 14 minutes, until the rice swells and absorbs all the liquid.

11
Done

We remove the pot from the heat and remove its lid. We add the ginger and stir.

12
Done

We add the pine nuts, the rest of the olive oil, salt and pepper, mix gently and cover the pot with a towel.

13
Done
15 minutes

We let the towel absorb the water vapors for 15 minutes, and serve.

TDriver

previous
Orange yogurt pie
next
Baked lamb meatballs
previous
Orange yogurt pie
next
Baked lamb meatballs

Add Your Comment