Wild Mushroom Baked Basmati Topped Pho-Style
In developing this recipe, my ambition was to create a rice dish that wouldn’t get relegated to the side. One that had enough flavor, texture, complexity, and goodness to stand as a satisfying vegetarian main. As I loaded it up with herbs and crisp vegetables, it became reminiscent of the traditional Vietnamese dish, pho (sans broth)—and then it was perfect! The comforting warmth of the baked rice with the finishing blend of fresh herbs and crisp veg is delicious in every way. Stick to white basmati rice (vs. brown basmati) so that the water-to-rice ratio and cook time hold. I also encourage you to use of a true mix of mushrooms and leafy herbs for better, richer flavor. These blends need not be fancy or exotic (more on this in the Tips section).
- 1.5 c. white basmati rice, thoroughly rinsed
- 2 tbsp. butter (preferably salted)
- 3 tbsp. olive oil, divided
- 4 c. blend of "wild" mushrooms, sliced (see TIP A below)
- 1 large shallot, thinly sliced (about 1/2 c.)
- 4 large or 6 small garlic cloves, minced or thinly sliced
- 1.5 in. piece fresh peeled ginger, minced
- 1/2 tsp. fresh ground black pepper
- 1 cinnamon stick
- 1.5 tsp. kosher salt
- 2 c. hot water (from the tap is fine, does not need to be boiling)
- 3 tbsp. unseasoned rice vinegar
- 1 tbsp. soy sauce
- 1 tsp. granulated sugar
- 1 c. blend of fresh leafy herbs like cilantro, Thai or sweet basil, or mint coarsely chopped (see TIP B below)
- 15-16 fresh stringless snow peas, thinly sliced on diagonal
- 3-4 medium radishes, very thinly sliced (consider using a mandoline)
- 3 green onions, ends trimmed and thinly sliced on diagonal
- 1 tbsp. toasted sesame seeds or chopped peanuts or cashews (optional)
- Sriracha or other red chile sauce (optional)
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I don't typically include rinsing instructions in my recipes, but I thought a little reminder here couldn't hurt—especially since rinsing rice is so important. My preferred method is to put the rice in a fine mesh strainer and run it under a steady stream of cold water for a full 2 minutes while gently moving the grains around with your fingers. You're looking for the water to run clear through the strainer and for the grains to turn from solid white to ever-so-slightly translucent. When done, set the strainer over a bowl to drain.
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In a medium-sized 4-5 qt. stock pot, melt the butter and 2 tablespoons olive oil (reserve remaining) over medium heat. Then add the sliced mushrooms and shallot and cook until softened slightly, stirring occasionally (about 3-4 minutes). At this point you may notice that the mushrooms have soaked-up most of the butter and olive oil. If so, add the remaining 1 tablespoon of olive oil. Then add the garlic, ginger, black pepper, and cinnamon stick and let these ingredients cook for about 1 minute until fragrant. Lastly, add the rinsed and drained rice, kosher salt, and water, and bring mixture to a boil. Once boiling, cover the pot and transfer it to the middle rack of a pre-heated 400° oven to bake undisturbed for 30 minutes.
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Meanwhile, combine all of the Vinegar-Soy Slurry ingredients (vinegar, soy sauce, and sugar) in a small bowl and set aside. Give the mixture a quick stir periodically to ensure the sugar fully dissolves.
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Gather your vegetable mix-ins and toppings (herbs through green onions) in individual bowls or in piles across your cutting board. If using the sesame seeds or nuts, lightly toast them in a small dry skillet over medium heat (2-3 minutes while shaking the pan frequently) and transfer them to small bowls.
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When the rice is done baking, remove the pot from the oven. Lift the cover and use a fork to fluff the rice and loosen the crispy edges from the side of the pot. Then, swirl the prepared Vinegar-Soy Slurry over the top of the rice and fluff the rice again. Immediately return the cover to top of the pot and let sit at room temperature for 15 minutes for the rice to fully soak-up the vinegar mixture.
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When ready to serve, remove the cover from the pot and discard the cinnamon stick. Add most of the herbs and sliced snow peas, radishes, and green onions (reserve palmfuls of each to sprinkle over top). Gently fluff the rice with a fork to combine. Then transfer the rice to a serving bowl and top with the remaining herbs and sliced veggies. Add a sprinkling of toasted sesame seeds or chopped nuts over top (if using) and serve the remaining seeds and nuts on the side along with Sriracha or other red chile sauce.
TIP A: True wild mushrooms can be difficult to come-by in your traditional grocery store and/or they are often very expensive. Therefore, I use the term "wild" loosely to refer to any mushroom variety that is known to have greater depth of flavor and color than your standard white button mushroom. Crimini (a.k.a. baby bella), shiitake, oyster, and chanterelle mushrooms are all fantastic in this dish and pretty readily available. Or, if you happen to come across an assortment of truly wild mushrooms at your local farmers' market or natural/gourmet grocery store—and they look fresh and appealing—then go for it!
TIP B: One cup of fresh herbs may sound like a lot, but it's really not when you're talking about some of the leafier varieties like cilantro, basil, and mint. I recommend filling your cup at least two-thirds full with cilantro and/or basil leaves and then topping it off with some mint. You could also go with a simple 50:50 blend of cilantro and basil and be perfectly content. If these herbs are not your thing, then a cup of watercress, pea shoots, sunflower sprouts, or even chopped baby spinach or arugula are great substitutions.