Five-Spice Jasmine Rice With Portobello Mushrooms

By Florence Fabricant

Published October 14, 1997

Total Time
40 minutes
Rating
3(35)
Comments
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Ingredients

Yield:6 servings

  • 3 tablespoons extra virgin olive oil

  • 1 cup chopped red onion

  • 3 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons Chinese five-spice powder

  • 12 ounces portobello mushroom caps, cut in ¾-inch dice

  • 1 ½ cups jasmine rice

  • 2 ½ cups well-seasoned chicken stock

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons finely chopped fresh cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

46 grams carbs; 3 milligrams cholesterol; 294 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 559 milligrams sodium; 8 grams protein; 4 grams sugar

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.

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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.

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Ratings

3 out of 5
35 user ratings
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Comments

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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.

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