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Wild Mushroom Pilau

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Calories: 490
Ingredients Method Notes

Ingredients
  

  • 300 g basmati rice
  • 80 g dried wild mushrooms like porcini or ceps or 250g fresh wild mushrooms
  • 275 g mushrooms sliced
  • 5 tablespoons rapeseed oil
  • 30 g unsalted butter
  • salt
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 4 cm cinnamon stick
  • 2 large red or yellow onions sliced
  • 6 cloves of garlic finely sliced
  • 1/2 teaspoon ground black pepper
  • 11/2 teaspoons garam masala
  • 1/2 teaspoon chilli powder
  • 600 ml hot vegetable stock
  • 25 g fresh dill or coriander
  • spinach a few handfuls
Garnish ideas (to pack with you)
  • Feta cheese
  • Mango chutney
  • Chilli pickle
  • Lemon or lime wedge
  • Toasted cashews or almonds

Method
 

At home:
  1. Rinse the rice in at least 3 changes of water, until the water runs clear, and leave to soak in a bowl of cold water.
  2. Put 1 tablespoon of oil and 10g of butter into a large, lidded frying pan on a high heat. When the pan is hot and the butter starts to foam, add a third of the mushrooms. If you overcrowd them, they’ll steam rather than brown. Leave them to cook for a minute without stirring them, then turn them over. When they’re nicely coloured, season and tip them on to a plate. Use the same amount of oil and butter per batch. Set aside.
  3. Put 2 tablespoons of oil into the same pan on a medium heat. When hot, add the cumin seeds, fennel seeds, bay leaf, and cinnamon stick. Stir for a minute, then add the onions. Cook for around 15 minutes, or until they are soft and have caramelized.
  4. Next add the garlic, black pepper, garam masala, chilli powder and 11⁄2 teaspoons of salt and stir well. Drain the rice, add it to the pan and gently stir. Pour in the stock and bring to the boil, then cover the pan and turn the heat down to its lowest setting. Add the dried mushrooms now.
  5. Cook the rice for 20 minutes, or until tender, then add the mushrooms, folding them in gently so as not to break the rice up, and put the lid back on for a final 10 minutes. Fold in your fresh herbs and spinach if using.
To dehydrate:
  1. Spread the cooled mushroom pilau rice thinly on dehydrator trays lined with parchment or silicone sheets.
  2. Dehydrate at 63°C / 145°F for 6–8 hours, or until completely dry.
  3. Let it cool, then pack into airtight bags or containers. Vacuum seal for longer shelf life.
On the trail:
  1. Put the pilau your cooking pot add just enough water to cover the rice. Bring the water to a rolling boil then turn off the heat and cover.
  2. Soak: Let sit for 5-10 minutes or longer. Give it a stir and a taste. Rice typically rehydrates very quickly!
  3. Heat again (optional): For best results, simmer gently after soaking to heat through then serve with some of those optional garnishes.

Notes

Serves 4.
Nutrition per serving: 490 Calories | 23g Fat | 6g Protein | 63g Carbs