by Ethan Johnson
April 14, 2007

Things are pretty slow in the "try new recipes" department these days. Fortunately, I banked a few to keep the hits coming. Here's a shout-out to all you Vegans out there:

Mushroom Pilau

Recipe adapted from Vegan Recipes by Hermes House Publishing.

3 Tbsp olive or vegetable oil
2 shallots, finely chopped
1 clove garlic, crushed/minced
3 green cardamom pods
2 cups button mushrooms, sliced
1 cup basmati rice
1 tsp fresh grated ginger (optional)
Pinch of garam masala
2 cups water
1 tsp cilantro, chopped
Kosher salt

(Serves 2-4.)

1. We begin by finely chopping the shallots. This is very similar to dicing onions, except a smaller/finer knife should be used for best results. Scrape off to the corner of your cutting board, or transfer to a small bowl.

   

2. Crush the garlic with a press, or finely mince with a small knife. Set aside with the shallots.

   

3. Add the cardamom pods to the pile of garlic and shallots.

4. Wipe the mushrooms clean, and cut into slices. Set mushrooms aside in their own pile or bowl. (Note: My personal preference is to cut off the stems and cut the mushrooms into chunks. Do what feels good.)

   

5. Heat the oil in a medium saucepan. Fry the shallots, garlic, and cardamom pods over medium heat for 3-4 minutes, or until shallots are softened and beginning to brown.

6. Add the mushrooms and fry for 2-3 minutes.

   

7. Add the rice, ginger (if using), and garam masala. Reduce heat to low and stir-fry for 2 minutes.

   

   Note: I recommend finding a good source for garam masala, let alone any frequently used or exotic spices. Local Indian/Pakistani markets carry it, as do other spice vendors. Bear in mind that everyone's blend will be different. Some cookbooks even tell you how to make your own blend.

   

8. Add the water to the pan, and sprinkle in kosher salt as desired. Bring to a boil, then cover, reduce heat to "lower than low", and simmer for 10 minutes.

   

9. Remove the saucepan from the heat. Leave to stand covered for 5 minutes.

10. While the saucepan is sitting, chop a small bunch (1-2 Tbsp) of cilantro.

    

11. After 5 minutes, remove the lid and fork the cilantro through the rice.

    

12. Serve as a side dish, or as a main course with Indian bread (naan).

13. Aaja!

Enjoy! Let me know how it turns out. <EM>

(The full, ever-expanding In the Kitchen recipe list may be found here, if you take a notion.)