WHAT IS RICE PILAF?

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Shimeji Mushrooms Recipes
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2 slices salted salmon 1/2 pack shimeji mushrooms 1/2 stalk mitsuba trefoil salt 360ml rice 1 tbsp toasted sesame seeds. Remove the outer leaves from brussels sprouts until you have 50 g. Peel any clusters of leaves apart to end up with separate petals. Clean pea shoots and mushrooms, and slice mushrooms as desired. In a pan over medium-high heat, briefly toast the shallots. Add remaining vegetables and mushrooms and cook until just. Ingredients 1 large salmon fillet 1 tbsp oil 1 salt 2 medium onion 1 cup Shimeji mushrooms 2 cup dried prefried beancurd skin 2 cup any stock 1 small bottle of essence of chicken (additional add on optional) 1 cup milk / creme pasta option 150 grams Udon noodle.

At its core, rice pilaf is plain rice that is cooked with a broth or a flavoring agent instead of simply plain water.

For this salmon and mushroom rice recipe, we’re using a combination of chicken stock and tomato juice. YUM!

Veggies like onions, garlic, carrots (and in this case mushrooms) are often added to cook alongside the rice and broth.

While pilaf is an easy rice recipe to whip up in a pot on the stove-top or in a rice cooker, it ends up tasting anything but. That’s because the bouquet of flavor from the broth and veggies gets in to every pore of the rice.

You might just say it’s infused with deliciousness!

And much like this autumn rice pilaf with chicken, we think you’ll be adding this salmon, rice and mushroom recipe to the steady rotation at your place – both because of the flavor, and how easy it is to make.

AN EASY SALMON AND MUSHROOM RICE RECIPE YOU CAN MAKE IN A RICE COOKER

For an added layer of flavor, we’re giving the salmon, veggies and mushrooms a quick tumble in a saute pan for a bit of umami caramelization.

Then, everything goes into the inner pot of your rice cooker.

Simply use the Mixed preset on your Tiger multicooker – and your salmon fortified mushroom rice pilaf will cook to perfection.

And, there’s no need to keep your eye on it. When the timer goes off, dinner is served.

Easy, right!?

Shimeji Mushrooms For Sale

We think you’re going to love making this rice pilaf recipe! It’s that rare perfect mix of simple AND absolutely scrumptious!

Recipe using these products

JKT-B Series

JAX-S Series

JBV-S Series

Salmon and Mushroom Rice Pilaf

Rice Cooker Recipe

We’re on a quest to keep it easy AND delicious at dinnertime.

Ending boring meals (and eating like champions in the process) is just something we’re plain passionate about!

However, sometimes delicious food gets saddled with the idea that it must be super complex to make at home.

Well, luckily we’ve got an incredibly delicious salmon and mushroom rice pilaf recipe that will be a complete hit with your friends and family.

Shimeji Mushrooms Recipes

Bonus: you can make this refined and complex tasting salmon and rice pilaf recipe at home in two easy steps.

Let’s cook!

Preparation

Season the salmon with salt and pepper. Melt the butter in a frying pan and grill the surface of the salmon. Add some white wine.
Chop carrots, onions and garlic finely, separate shimeji and maitake mushrooms, slice the shiitake and white mushrooms. Saute all in a frying pan.
Place the washed rice in the inner pot, add the tomato juice and fill with water up to level 3 of the “Plain” scale (level 6 for the 10-cup cooker). Add the crushed soup stock cube, salt, and pepper and mix in well. After all the sautéd ingredients have cooled, place them in the inner pot. Place a bay leaf on top and set in rice cooker. Select the “Mixed” menu and press the [Start/Rinse-free] key.
When cooking is complete, take out the bay leaf and place the dish on the serving plate. Sprinkle with finely chopped parsley.

Ingredients below are for a 5.5-cup cooker. Double the ingredients for a 10-cup cooker.

3 cups Rice (Using exclusive measuring cup included with rice cooker)
3 oz (80 g) Salmon fillet
Salt, pepper and white wine for flavor
1 tbsp Butter
2 Button mushrooms
1/4 pack Shimeji mushrooms
1 Shiitake
1/4 pack Maitake mushrooms
1/2 (3/4 oz / 20g) Carrot
1/8 Onion
1/2 Garlic clove
3/4 cup (200 ml) Tomato juice
1 Chicken soup stock cube
Salt and pepper for flavor
1 Bay leaf

This is my kind of winter comfort food. Noodles and broth to slurp with plenty of vegetables and protein. The salmon is gently cooked in a fragrant broth that’s seasoned with ponzu, so many levels of yum.

The ingredients list looks really long in this and it actually surprised me writing it up as I only purchased 3 things both times I made it. The rest are pretty much pantry and fridge staples for me and might be for you too. The broth is where most of the ingredients come in as they’re used to build flavour. You’re basically making a fast vegetarian stock that’s fillied with fragrant spices. This is ‘get well’ food for sure.

I used a mixed pack of mushrooms that my local greengrocer sells as does the supermarket. The shimeji and enoki mushrooms are super delicate and light in flavour and the shiitake brings the meatier texture and heaps of flavour. That’s why the shiitake is used to flavour the broth.

The ponzu gets added at the end of making the broth so that it keeps that lovely citrusy flavour it has. Ponzu isn’t as intensely salty as soy and has a sweeter flavour so it adds the perfect seasoning to the broth.

I love ramen soups for winter, but if you’re after a super fast meal this isn’t it! It does take an hour to create the depth of flavour you want in that broth so try not to rush it. The good news? You don’t really need to do anything for that hour, you could prep the rest of the ingredients in this time, and towards the end you’ll be cooking the noodles and the egg. But you could put your feet up/do other stuff for at least halfer! If you want a quick ramen recipe I have this one for you.

The mix of salmon and mushrooms wasn’t one I was completely sure I would love but I do! I’m actually craving it again as I write this, the gently cooked salmon, that ponzu spiked broth and the delicate flavour of the enoki and shimeji mushrooms are so good together. If you can’t get these exotic varieties use a dried mushrooms in the broth and button mushrooms in the finished ramen. You don’t want anything too rich in flavour.

Serves 2

Ingredients

2 tsps extra virgn olive oil

1 tbs freshly grated ginger

2 cruched cloves of garlic

1 Tbs coriander root and stem, roughly chopped

1 red onion, finely sliced

4 fresh shiitake mushrooms (2 roughly chopped. 2 finely sliced)

1.5l water

3 cloves

1 star anise

1 tsp black peppercorns

1/2 cinnamon stick

1 Tbs ponzu

1 bunch baby bok choy, leaves separated and cleaned

150g mixed mushrooms (I used shiitake, shimeji and enoki)

1 egg

90g ramen noodles

200-250g salmon, cut into 2 fillets

Coriander leaves, toasted sesame seeds and finely sliced spring onion to serve

Directions

Put a 2l capacity pot on medium high heat and add the oil, once hot add the red onion, garlic, ginger, coriander root and stem, and the roughly chopped shiitake mushroom. Saute until soft and then add the water, star anise, cloves, cinnamon and peppercorn. Bring to the boil and then turn down to a simmer. Simmer for 1 hour. The liquid should reduce by 1/3-1/2.

Meanwhile (about 10 minutes before broth is ready), bring a small pot of water to the boil, add the egg and turn down to a simmer. Simmer for 6 minutes 30 seconds and then transfer to a bowl of cold water. Peel and set aside.

Bring the water back to the boil and cook according to packet directions. Drain and place in the base

Salmon Shimeji Mushroom