Mushroom Pilaff Rice

Keeping in line with my theme of rice dishes, this is another well loved recipe. I first ate Mushroom Pilaff Rice in the cafeteria in my office. Unlike other spicy rice I had eaten this one had a distinct flavor because of the mushrooms. I personally love mushrooms so I thought it was heavenly and clever addition. Mushrooms also have a lot of nutritional benefits having nutrients found in both veggies and meat. It’s also full of anti-oxidants plus cancer fighting nutrients.

I then enquired as to why it was Pilaff and not Pilau, I was told a Pilaff is a spicy rice that does not have the full spice range of a Pilau. This recipe is very easy and quick the only ingredient that could be difficult to obtain are the button mushrooms but searching for them is well worth the effort. Enjoy!

Serves 4

Ingredients

2 cups of rice
200g Button Mushrooms
2 onions finely chopped½ cup peas (optional)
1 teaspoon garlic
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon clove
4 drops soy sauce
Salt to taste
3 ½ cups hot water
3 tablespoons oil

Method

-Fry the onions, cinnamon, cardamom, cloves and garlic until the onions are translucent.
-Add the mushrooms and start frying until you can smell the aroma. This should take 3-4 minutes
-Add the hot water, soy sauce and salt to taste and bring to a boil
-Add the peas
-Add the rice and allow it to boil until all the water is absorbed.
-Reduce the heat and cover with an airtight lid and let the rice finish cooking
-When ready serve hot with Chicken Stew.

Simple Tasty Spanish Rice

For the longest time I did not like rice, this could be attributed to the fact that most of my early years was spent eating plain white boring rice. This has now changed largely due to the internet, recipe books and magazines which I discovered have a wealth of flavourful easy rice recipes. Once this discovery was made I made a declaration in my household that all rice cooked in my house be colourful, flavorful and full of zest. I stumbled upon this particular recipe in a magazine, with time I have adapted it to suit the Kenyan lifestyle (for lack of a better term). Initially the rice was to be baked but it just makes sense to cook it over a fire. The chicken was also to be pre-baked but in this instance tossing it in hot oil until it is browned all over will do.

This recipe is a surefire hit and it’s a nice change to the Pilau and Biryani that people are often used to. This is a great recipe when entertaining as it is very simple to make and tasty as well. Enjoy

Serves 5

Ingredients

2 cups rice
2 large onions finely chopped
2 red bell peppers (red pili pili hohos)
2 teaspoons Paprika
1 Chicken chopped in pieces
3 cloves of garlic crushed
Salt to taste
4 tablespoons of cooking oil
3 chicken cubes/ chicken stock

Method

- In a saucepan with shallow oil put the chicken and fry all over until the outside is browned. It shouldn't be cooked all through it shall finish cooking with the rice.
-In a large saucepan put in the oil, and add the onions, chopped bell pepper and remaining garlic and fry until onions are tender.
-Add the paprika and chicken and toss for 1 minute.
-Lastly add the rice and toss and fry for 2-3 minutes until the rice is well coated
-Add 4 cups of hot water (For every 1 cup of rice cook with 2 cups of water) or chicken stock.
-If you used water, crumble in the Chicken Cubes and mix it well (beef cubes can also be used as an alternative).
-Add salt to taste.
-Bring the rice to a boil under high heat and then lower the flame and let it simmer until ready.
-Serve with a hearty vegetable stew or a fresh salad.