Mushroom and Turmeric Pilaf

Name: Mushroom and Turmeric Pilaf
Total time: 2400 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 small shallot, finely chopped; 2 tsp turmeric powder, or to taste; 400 grams mushrooms, finely chopped; 1 cup long grain rice; 2 garlic cloves, minced; 2 cup vegetable or chicken stock; 1 tsp dried rosemary, or to taste; 1 tsp ground ginger, or to taste; 1 salt and pepper

red.queen @cook_3761626

A surprisingly creamy dish, completely dairy free (that is if you omit the cheese)

red.queen @cook_3761626

A surprisingly creamy dish, completely dairy free (that is if you omit the cheese)

Saved

Ingredients

40 mins

3 servings

1 smallshallot, finely chopped
2 tspturmeric powder, or to taste
400 gramsmushrooms, finely chopped
1 cuplong grain rice
2garlic cloves, minced
2 cupvegetable or chicken stock
1 tspdried rosemary, or to taste
1 tspground ginger, or to taste
1salt and pepper

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Steps

40 mins

1

Heat some oil in a pot over medium high heat. Add shallot and turmeric, fry until the shallot is translucent, then add mushrooms
2

As soon as mushrooms are golden brown, add the uncooked rice and minced garlic. Stir briefly then add the stock
3

Cover the pot and bring to a boil. Add rosemary, ginger, salt and pepper. Reduce heat to low, stir often and add more water if needed
4

When the rice is nearly done and most of the water evaporated (should take 10-15min), take off heat and cover for 10min without removing the lid
5

Serve with cheese if desired. Enjoy :)