Forbidden Rice Pilaf with Exotic Mushrooms

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long.  Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Forbidden Rice Pilaf with Exotic Mushrooms sounds so… fancy, right?  Hah.  Just wait until you see how easy (and versatile!) this recipe is.

When it comes to food blogging, I’m always looking for a recipe that includes vibrant colors that will photograph beautifully.

When it comes to eating healthily, I’m always looking for new ways to incorporate whole grains and fresh produce into foods that are easy to make and that my kids will eat.

This Forbidden Rice Pilaf with Exotic Mushroom is both.  Not only does the forbidden rice offer a very high amount of flavanoid phytonutrients, a good source of important fiber, substantial mineral content including iron and copper, and even a good source of plant based protein, but it’s dark enough to hide the mushrooms from my kids! 🙂

And you’ve got to admit, it sure looks beautiful.  Serve it with grilled meats and veggies for a well-rounded meal.  It’s also fabulous served cold in a grain salad.  You could even add it to soup to make it more satisfying!

Forbidden Rice Pilaf with Exotic Mushrooms

Let’s cook our rice first.  Feel free to use all forbidden rice, or mix in 1/2 brown jasmine rice for a fluffier texture.  Cook in a rice cooker according to appliance directions for cooking whole grains.  Here’s a link to one of my absolute FAVORITEST appliances – the Aroma Rice Cooker.  (When you have blog you get to invent words.  Awesome, right?)

You can make your rice up to a few days in advance and refrigerate until ready to use.

Time to chopping and cooking.  Dice the onion and mushrooms.  Use whatever mushrooms you like and can get.

I happened to acquire these beautiful Oyster Mushrooms courtesy of my local produce co-op.

Heat a large skillet to medium heat.  Melt the butter and add the onion.  Saute until softened.  Squeeze in the juice and zest of one lemon.  Pour the mixture off into a bowl and return the skillet to the heat with olive oil.

Toss in the mushrooms Cook, stirring occasionally, until the moisture has been completely released and the skillet is dry.

Seriously.  Dry.

Pour in the wine.  Cook until the wine has cooked off.  Add in buttered onions and cook until mixture is warmed through.  Add in the rice and cook, stirring often.  Stir in the soy sauce, Worcestershire sauce, garlic powder, salt and pepper.  Cook over medium high heat stirring constantly until hot.

Pour mixture into a large bowl and top with sliced scallions.

Forbidden Rice Pilaf with Exotic Mushrooms

Yield: 4-6

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long.  Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

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Ingredients

• 3 cups Forbidden rice (or 2 cups Forbidden rice and 1 cup Brown Jasmine Rice)
• Water, in the amount required for your rice cooker
• Onion, diced
• 4 tablespoons butter
• Juice and zest of one lemon
• 24 ounces exotic mushrooms, cleaned and chopped
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 3 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• salt and pepper to taste
• 2 scallions, chopped

Instructions

1. Let's cook our rice first.  Feel free to use all forbidden rice, or mix in 1/2 brown jasmine rice for a fluffier texture.  Cook in a rice cooker according to appliance directions for cooking whole grains.  You can make the rice up to a few days in advance and refrigerate until ready to use.
2. Time to chopping and cooking.  Dice the onion and mushrooms.  Use whatever mushrooms you like and can get.  I happened to acquire these beautiful Oyster Mushrooms courtesy of my local produce co-op.  
3. Heat a large skillet to medium heat.  Melt the butter and add the onion.  Saute until softened.  Squeeze in the juice and zest of one lemon.  Pour the mixture off into a bowl and return the skillet to the heat with olive oil.  Add the mushrooms.  Cook until the moisture has been completely released and the skillet is dry.  Seriously.  Dry.
4. Pour in the wine.  Cook until the wine has cooked off.  Add in the buttered onion mixture and cook until warmed through.  Add in the rice and cook, stirring often.  Stir in the soy sauce, Worcestershire sauce, garlic powder, salt and pepper.  Cook over medium high heat stirring constantly until hot.  
5. Pour mixture into a large bowl and top with sliced scallions.

Not quite right?  This barley dish with mushrooms is equally satisfying, but uses barley instead of rice for an easy-to-make main dish.  Or try these Broccoli Salad Lettuce Cups for a Vegetarian Main Dish, perfect for potlucks!

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Source for Nutritional Info: https://legionathletics.com/health-benefits-of-forbidden-black-rice/