Mushroom and Lavender Rice Pilaf

Adapted from- geniuskitchen.com by COOKGIRL

Cook time- 35 mins
Serves 4-6

INGREDIENTS

• 1tablespoon dried culinary lavender
• 2teaspoons mustard seeds 
• 1⁄2teaspoon fennel seed
• 2tablespoons olive oil
• 1⁄4lb mushroom, diced small
• 1cup jasmine rice (rinsed under cold water in a fine mesh strainer then set aside to drain) or 1 cup basmati rice(rinsed under cold water in a fine mesh strainer then set aside to drain)
• 1⁄2cup shallot, peeled and diced
• 1⁄2teaspoon sea salt, to taste
• 1⁄4teaspoon cracked black pepper
• 2cups vegetables broth (or chicken broth)
• 1⁄2cup green onion
• fresh cilantro, for garnish

DIRECTIONS

1. Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground.
2. Warm the olive oil in a large skillet over medium heat.
3. Stir in the rice and shallots; sauté for 5 minutes.
4. Add the mushrooms, sautéing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate.
5. Stir in the salt, pepper and lavender mixture.
6. If using a rice cooker, transfer the rice mixture to the appliance. Stir in the broth. Cook for 30 minutes or until the rice is tender and the liquid has completely absorbed.
7. If using the stove top, stir in the broth, cover the pot, bring to the boil, then reduce to simmer and cook for about 20 minutes or until the liquid has evaporated.
8. Stir in half of the green onions.
9. Transfer the cooked rice to a serving platter and garnish with the remaining green onions. If desired, you can garnish the top of the rice with fresh cilantro, too.
10. Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker.