5 Spice Mushroom Rice Recipe Five Spice Mushroom Rice Chinese Five Spice Rice How To Make 5 Spice Rice
FIVE-SPICE JASMINE RICE WITH PORTOBELLO MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a heavy 3-quart saucepan. Add onion, and cook over medium heat, stirring, until tender but not brown. Stir in the garlic and ginger, cook briefly, then stir in the five-spice powder.
- Add remaining oil and mushrooms. Stir and cook for 2 to 3 minutes, then stir in the rice.
- Add stock, bring to a boil and season to taste with salt and pepper. Cover, reduce heat to very low and cook about 15 minutes, until rice is tender. Remove from heat, and set aside, covered, for 5 minutes.
- Fold in the cilantro, and serve.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 4 grams
FIVE SPICE RICE
Simple and straight-forward, this looks like a tasty side dish! May sub the chicken broth with vegetable broth, to make vegetarian-friendly! Taken from thefreshmarket.com; posted for ZWT.
Provided by alligirl
Categories Long Grain Rice
Time 40m
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in pan and add onion, carrot, and garlic; sauté until tender.
- Add broth, Chinese five-spice, salt and pepper, bring to a boil.
- Stir in rice and return to boil.
- Cover; reduce heat and cook 20 minutes.
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
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FIVE SPICE MUSHROOM RICE - SANJEEV KAPOOR
From sanjeevkapoor.com
- Heat 1 tbsp oil in a rice cooker. Add rice, vegetable stock and salt and mix. Cover and cook till ½ done. Heat 2 tbsps oil in a non stick wok. Slice spring onion bulbs and add and sauté for 1 minute. Chop spring onion greens. Add ginger and garlic to the pan and mix.
- Add button mushrooms, toss and sauté for 2 minutes. Roughly chop dried mushrooms. Add salt, pepper powder, soya sauce and chopped dried mushrooms and toss. Add five-spice powder and mix well. Add spring onion greens reserving some for garnishing. Mix well and sauté for 3-4 minutes.
- Take out some cooked rice in a bowl. Spread cooked mushrooms over the rice in the cooker and spread rice from bowl on top. Drizzle sesame oil, cover and cook till fully done. Garnish with reserved spring onion greens and serve hot.
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