Five-Spice Jasmine Rice With Portobello Mushrooms

By Florence Fabricant

Total Time
40 minutes
Rating
3(35)
Comments
Read comments

Featured in: All Color and Perfume, Rice Steps Out

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 servings
  • 3tablespoons extra virgin olive oil
  • 1cup chopped red onion
  • 3cloves garlic, minced
  • 1tablespoon minced fresh ginger
  • 2teaspoons Chinese five-spice powder
  • 12ounces portobello mushroom caps, cut in ¾-inch dice
  • 1½cups jasmine rice
  • 2½cups well-seasoned chicken stock
  • Salt and freshly ground black pepper to taste
  • 2tablespoons finely chopped fresh cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

294 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 8 grams protein; 559 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    Add remaining oil and mushrooms. Stir and cook for 2 to 3 minutes, then stir in the rice.

  3. Step 3

    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.

  4. Step 4

    Fold in the cilantro, and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
35 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Es

I agree with the other commentators: the 5-spice blend overpowers the dish. And I used half the designated amount. I would make it again making my own combination of spices, star anise and cumin maybe. I think it was the cinnamon in the mix (Penzey's) that was too dominant.

Amy

Agree with Gaby - too much Chinese five space - reduce by half. Recipe as written overpowered the fragrant Jasmine rice. If I cook this again I'll use plain white or brown rice.

Gaby

I think my home-made five spice powder was too strong so it was really spicy. Next time I'll just put one tsp and maybe a bit more cilantro leaves. Great recipe though.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.