Mushroom rice with sesame seeds and oregano

You call it Mushroom rice or mushroom pulao but this is a simple recipe of European style rice rather indo Chinese or Indian. If you have leftover rice then you could use it right away to make this recipe.

The flavorful rice can actually be had without any accompaniment…yum. This rice is not at all spicy, yet tasty and flavored with herbs. If you want you could add more black pepper or paprika or tobasco sauce to make to more hot.

This rice has so many flavors! It’s delicious, easy and has simple ingredients.

In this recipe I have used dried Italian seasoning which is a mix of oregano, Basil and Thyme. But you can use any of the dried herb of your choice or whatever is available.

I made this mushroom rice for lunch and everyone liked it. I am sure kids would definitely love it so did my little one. So here is an easy and quick recipe of mushroom rice.

Step by step recipe of mushroom rice:

Rinse and clean the mushroom properly. Cut mushrooms into ¼ inch thick slices and chop scallions.

In a skillet heat 1 tbsp. olive oil and 1 tbsp. butter over moderately high heat until foam subsides.

Add ½ tsp garlic (chopped or crushed) and stir. There is no need to brown the garlic.

Add chopped green onions.

Saute until translucent.

Then add sliced mushrooms.

Sauté mushrooms with salt to taste until golden and any liquid mushrooms gives off is evaporated.

When the mushrooms are completely cooked, add the black pepper, sesame seeds and Italian seasoning. 

Mix well.

Now add cooked rice.

Sauté the rice with the mushrooms until everything combines well.

Garnish the mushroom rice with the scallions green.

Mushroom rice recipe below:

Mushroom rice Prep time Cook time Total 10 min 15 min  25 min European style mushroom rice AUTHOR: Monali RECIPE TYPE: Main CUISINE: European / World SERVES: 2 INGREDIENTS (measuring cup used, 1 cup=237 ml) 125 gm button mushroom (or any veriety of your choice) 1 cup cooked Basmati rice (or any long grain rice) 1 tbsp. olive oil 1 tbsp. butter (I have used unsalted) 2-3 green onions /scallions ½ tsp chopped garlic ½ tsp roasted sesame seeds ¼ tsp black pepper or white pepper ½ tsp Italian seasoning (mix of oregano, thyme and basil) Salt to taste DIRECTION Rinse and clean the mushroom properly. Cut mushrooms into ¼ inch thick slices and chop scallions. In a skillet heat  oil and butter over moderately high heat until foam subsides.  Add garlic (chopped or crushed) and stir. There is no need to brown the garlic.  Add chopped green onions and saute until translucent. Then add sliced mushrooms. Sauté mushrooms with salt to taste until golden and any liquid mushrooms gives off is evaporated.   When the mushrooms are completely cooked, add the black pepper, sesame seeds and Italian seasoning. Mix well. Now add cooked rice. Sauté the rice with the mushrooms until everything combines well. Garnish the mushroom rice with the scallions green. NOTES You can use fresh herbs instead of dried. It is easy if you have extra or leftover rice or else you will have to cook the rice. To cook rice you can follow these instructions: In a heavy bottom pan bring ½ cup long grain rice and 1 cup water to boil. Add salt to taste. Stir rice once and cook, covered over moderately low heat until cooked. Remove pan from heat and let rice stand, covered, 5 minutes. While the rice is cooking, you can do other preparations like chopping. Fluff rice with a fork and stir in mushrooms and scallions mixture. SERVING SUGGESTION You can just enjoy the bowl of mushroom rice. It’s one pot meal. Or Just drizzle some extra virgin olive oil to the Mushroom rice and serve hot. It is accompanied with any salad.